2. Peel the fish skin, coat it with chicken powder and sugar, and hang it in a cool and ventilated place to dry for one day.

3. When the surface is slightly dry, cut it into two pieces, cut the tail longitudinally, put it on a baking tray covered with oil paper or silica gel pad, press a heavy object on it, and bake the middle layer at about 130 degrees.

4. Remove the heavy objects, turn over, brush a little soy sauce and vegetable oil on the surface, bake in hot air for about 5 minutes, and then turn over.

5. Look at the state of squid, it is a little moist, not very dry and hard.

6. Let it cool, soften it with a rubber hammer, and just tear it by hand.

Stir-fried version:

Step 1 Chop garlic, millet, pepper and onion, and put the chopped onion into a bowl for later use;

Step 2: boil water in the pot, add ginger slices and dried Chili squid to remove fishy smell, cook squid until it is 70% or 80% mature, take it out and put it on a plate for later use;

Step 3, pour an appropriate amount of oil into the pot and heat it;

Step 4: Add Jiang Mo minced garlic, millet, spices and onion and stir fry together. Onions can wait until garlic is fried to taste garlic before pouring in.

Step 5: Finally, add squid and stir fry together, add two spoonfuls of soy sauce, add thirteen fresh cumin powder, each cooking wine 10g, and add one spoonful of salt 10g to stir fry. Finally, sprinkle with chopped green onion and take out the pot. It's simple.