1, many people lose the step of blanching before firing, which is very crucial. Not only plays a role in removing fishy smell, but also can reduce the time of frying squid, and the fried squid is naturally fragrant and tender. However, we must pay attention to the simmering temperature. Don't wait for the water to boil before cooking. When the bottom of the pot bubbles, add cooking wine, turn off the fire and add squid. At this time, you will see the squid slowly bend and turn white. You can cook after all the squid turn white. Don't simmer for too long.

2. When handling squid, the mucus and fascia on the surface should be removed. Mucus and fascia are not only fishy, but also become hard during cooking, affecting the taste.

3, fried squid must be fried quickly, don't fry for too long, because it has been boiled before, so as to maintain the fresh and tender taste of squid.