Wash the squid rings in water, then fish out and drain. Pour into a bowl, add salt, chicken essence, cooking wine, soy sauce, green onions and ginger, white pepper and mix well. Prepare fresh squid, clear viscera, then tear off the black layer of film, rinse well, put no skin side up, begin to hit the flower knife, first cut diagonally, do not cut the section, and then rotate 45 degrees to continue to cut diagonally knife squid whiskers on the top of the iron plate fried in oil, and then put the seasoning and scallions, each time I can eat about ten bunches, but there are still a lot of restaurants inside a copy of a squid and leeks fried with a dish, the Ingredients preparation, this small squid boy, in fact, do not know what to call, living in this city for more than ten years, but a lot of seafood is still silly to distinguish. And squid texture flavor are the same, may also be called cuttlefish boy.

Squid is rich in protein and amino acids needed by the human body, but also contains a large amount of oxalic acid, which helps to inhibit cholesterol levels in the blood, relieve fatigue, restore eyesight, improve liver function; start the pot to boil oil to dry chili chili choking out the aroma and poured into the squid whiskers stir-fry evenly, add 1 tablespoon of wine, soy sauce 2 tablespoons to continue to stir-fry for 2 minutes, poured into the chives and add the right amount of salt, 1 tablespoon of Laogama oil chili pepper.3 Stir-fry. Even after the hook thin gravy, put the cut garlic ready stove fire put the fresh squid tube on the grill on the grill net, slow fire grilled to five mature, brush the grill grill sauce, and then grilled until the fresh squid rolled up can be.

Place the oil on the bottom of the grill and sauté the sliced San, scallions, and ginger. Quickly add the squid and stir-fry, then add the garlic sauce, chili sauce, soy sauce, soy sauce, monosodium glutamate, chicken powder, and sugar, and stir-fry for one minute, then add the cilantro path and remove from the pan. Add more oil in the pot, boil to 70-80%, dip the squid rings in the batter into the pot and deep fry for color, keep the squid at 60-70% maturity, and put all the fried squid on a plate for later use. Remove the guts from the squid and clean them well. Tear off the thin black skin on the surface. Turn the skinless side of the squid upwards and cut off the head and tail. Cut the fish into three pieces. Cut flowers with a diagonal cutter. Do not cut off the bottom. Cut the flower cutter and slice it into pieces.