Required paraphernalia: iron plate a 3 to 5 mm thick, diameter of about 30cm round iron plate, smooth surface, flat, you can weld two handles on the edge of the iron plate to facilitate the operation of the stoves (three-core coal stoves, which have a large area of heat, fire uniformity, in order to facilitate the operation of the liquefied petroleum gas can also be used), shovels, brush a handful of hair.

Selection: squid should choose a better quality, no rot, complete appearance, fresh color squid is good.

Recipe: 20g of five-spice powder, the right amount of chili powder, the right amount of pepper, 20g of monosodium glutamate (MSG), 15g of refined salt, 10g of chicken essence, 20g of garlic, 3g of sugar, the right amount of cooking wine, 60g of cornstarch.

Marinade: the squid is divided into rectangular strips that are about 3 to 5 centimeters long, about 1.5cm wide, and 0.8cm thick, and then put into the above ingredients to mix well and marinate for 20 minutes or so. Add a little cumin powder to the top of the squid when it's ready.

Threading: Use bamboo skewers to thread the marinated squid into skewers, and make sure the skewers are uniform in size. When threading squid, the bamboo skewers should be threaded through the middle of the squid, and when threading the squid whiskers, the bamboo skewers should be threaded vertically, so that the squid will look better.

〖Grilling〗Place the iron plate on the stove and heat it up, brush the iron plate evenly with a layer of vegetable oil, cut the onion into small uniform particles and put it on the iron plate to fry out the flavor, and then put the skewers of squid on the iron plate to be grilled.

In the grilling process should always pay attention to adjust the size of the fire, and constantly brush the oil, turn over, so as not to bake paste, in the grilling process should be withdrawn from the surface of the squid dagger appropriate amount of five-spice powder, cumin powder, chili powder, pepper powder grilled squid after the surface of the squid brushed with a layer of floating sauce can be eaten.

7, the modulation of the floating sauce

Ingredients: 500g of pickled peppers, peanut butter 200g, 40g of chili oil, 100g of garlic kernel, 30g of pepper, 80g of monosodium glutamate (MSG), 100g of chicken broth, 20g of sugar, 40g of refined salt.

First of all, pickled peppers chopped fine, peeled garlic cloves and mashed. Use a porcelain filled with sesame sauce, peanut butter, chili sauce, garlic kernel, pepper, chicken essence, sugar, refined salt, etc. Mixed evenly. The vegetable oil burned to eight mature put pickled pepper finely chopped fried incense, and then poured into the porcelain seasoned material, cover

cover, let it cool down and then taste it, if it became, appropriate to put a bit of sugar, monosodium glutamate, light with a bit of salt that is into the floating sauce.

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