1. Squid is divided into two parts. Cut the side without squid skin upward at the upper left corner of one side at an oblique angle of 45, and the depth is 3/4 of that of squid. The distance between each knife is about 3 mm.

2. After cutting, turn around and cut at an angle of 45 degrees from the upper right corner. The depth is 3/4 of that of squid, and the spacing between each knife is about 3 mm.

3. Cut the squid into small pieces with a knife, and cut the squid slices into diamonds and triangles, so that the squid will roll up after being cooked.

4. Boil a pot of boiling water. After the water is boiled, put the salt into the boiling water.

5. Put the sliced squid into the pot and cook for about 30 seconds. If the squid meat is thin, you can see the squid roll up in about 20 seconds.

6. Wash squid rolls twice with cold water.