2. Deal with the squid first, remove the eyes, teeth and suction cups, and then cut the squid to ensure that it is cooked before eating.

3. Then pour in the pulp powder, stir well and brush the pulp. Pay attention to uniformity, otherwise it will cause squid meat to curl and taste bad when it is put into the pot.

4. Carefully brush the squid with a layer of pulp.

5. Then put the squid into the flour and spread the flour to ensure that the whole squid is wrapped.

6. The oil in the pot is hot. The oil temperature should be controlled at about 2 10℃, and the oil temperature should not be too high or too low. The warm frying at about 2 10℃ can ensure that the outer coke is tender and the water is locked.

7. When the flour outside the squid is fried to golden brown, it is almost time for players in the food industry to bomb the big squid. In the process of frying squid, a protective shell is formed to ensure that the squid inside is fresh and tender. Otherwise it will be very greasy.

8, squid out, drain the oil, sprinkle with sesame, cumin and other spices, delicious.