When cooking squid, you can put it in water for five minutes, but you must put seasoning in it when cooking, because squid has a particularly strong smell, so you must take it out when cooking. Ginger slices, cooking wine and fish sauce can be prepared, which can not only effectively remove the fishy smell, but also keep the fresh and tender taste of squid meat.

Coiling method

High-quality squid is complete and solid, tender and shiny, slightly frosty on the surface, fleshy, translucent, and not red on the back; Inferior squid skin is thin, red, Huang Lue and black, dull, with thick frost on the surface and black or mildew red on the back.

There are two kinds of squid in the market: one is a squid with a large trunk, commonly known as "squid", and the other is a squid with a slender trunk, commonly known as "soft fish", and the small soft fish is commonly known as "small tube".