First, you should boil a pot of water, but don't boil water into boiling water. It is most correct to control the water temperature at about 80 degrees. It is easy to judge whether the water temperature is 80 degrees. If you see a lot of tiny bubbles under the bottom of the pot, the small bubbles begin to emerge upwards, and the water temperature is just around 80 degrees.

When the water temperature in the pot reaches about 80 degrees, pour a proper amount of cooking wine into the water to remove fishy smell, then turn off the fire and immediately add squid.

Keep an eye on the squid after it enters the pot. First, it will curl and then turn white. When all the squid turn white, they can be cooked. At this time, you should immediately take out the squid and rinse it with cold water. The squid takes about 10 ~ 15 seconds to cook.

Finally, blanch the squid and rinse it with cold water. If you like crispy fried squid, rinse it with cold water. If you don't like crispy squid, leave it alone.

Summarize three key points of squid blanching:

1, the water temperature should be controlled at about 80 degrees when the squid enters the pot.

2. The length of the blanching time should also be well controlled. It takes about 10 ~ 15 seconds from the time of cooking to the time of cooking.

3. Adding a proper amount of cooking wine to water can have a good deodorizing effect.