1. Stir-fry quickly over high heat. When frying squid, you must stir-fry it quickly over high heat, and try to minimize the time when the squid is heated in the pot, otherwise the fried squid will not be able to bite. As soon as the squid is placed in the pan, break it up to allow it to heat evenly. After the squid is put into the pot, stir-fry it quickly and take it out of the pot immediately after the flavor is adjusted. There is no delay.

2. Blanch it in advance. One of the key points of making fried squid delicious is to blanch it before frying. Blanching it and then stir-frying it immediately shortens the time the squid spends in the oil pan and reduces the loss of nutrients. The texture is crisper and not too hard or woody.

3. Remove the outer film. Rinse the squid with water, find the outer layer of black skin and peel it off. This layer of skin, if left on, will make the squid become very tough during cooking. It can be easily torn from the cut edge. After tearing, it will be a clean, white and tender piece.

4. Fully soak. If you buy dried squid, it must be fully soaked so that the fried squid will be tender. Make the squid swell evenly, take it out and rinse it with clean water.

5. Drain the water and fry again. Before frying the squid, be sure to drain the water completely so that it will be dry, crispy and tender. If you bring water into the pot, the frying time will be extended, which will affect the texture and taste.