1. Remove the black skin of the squid: There is a layer of black skin on the surface of the squid. This is the protective film of the squid and it has a certain degree of toxicity. Therefore, it must be removed during processing. If it is not removed, It will also affect the color of the dishes. Squid skin is difficult to peel off. We first soak the squid in white vinegar water. After three minutes, we can put the squid into clean water, make a few cuts on the back of the squid, and then pinch the triangular head of the squid with our hands. Pull down and the outer skin can be easily removed.

2. Pull off the head of the squid: When we remove the outer skin of the squid, we also remove the head directly. At the same time, the internal organs of the squid will be brought out. We can just pinch them off with our fingers.

The eyes on the head of the squid must be removed, because they contain a lot of ink, and if not removed, the dishes will turn black.

There is a "plastic ring" on the suction cup of the squid's tentacles, so you need to remove it, cut off its mouth, and clean them. You must be prepared for this step, because the squid The ink shoots out easily.

3. Clean the body of the squid: This part is easier to deal with. Simply pull out the cartilage of the squid, then use scissors to cut the belly of the squid, and rinse directly.

4. Cut the squid: After all the squid is processed, you can cut it into shreds.