First we cut the squid body with a knife and spread it in flour or bread crumbs.

Next we control the oil temperature to about 220 degrees. Note that this is the secret, because the characteristics of the food industry players bombing big squid is not greasy, so that the oil temperature at 220 degrees can keep the outside was high fried charred. While the inside is well coated with flour, thus making the outside charred and the inside tender. The principle of high-temperature frying and low-temperature frying will not be explained here.

Then about 2 minutes out of the pot, not too long. Then a little bit of oil control, after all, we are not professional and not like them equipped with degreasing machine. About 10 seconds or so, first brush the sauce, and then put in the favorite seasoning, personal recommendation, barbecue sauce, then curry powder, plum citrus powder, can be a small amount of chili. It tastes crunchy on the outside and very bouncy. There is a slightly sweet and spicy and sour taste. People can also DIY seasoning. Feel free to use your mind space here. Everything is done. Ready to cut and box. Give it to your favorite people to eat.