The blanching step can help remove the fishy flavor and impurities from the squid itself, and make it easier to mature and curl, which in turn enhances the taste and presentation of the dish. The blanching time should be properly controlled, usually about 10 to 20 seconds, to ensure that the squid is not too old to lose the tender flavor, but also effective in removing the fishy taste.

When blanching, you can add seasonings such as cooking wine, ginger, scallions, lemon slices or mustard oil to enhance the deodorizing effect. After blanching, the squid can be quickly put into cold water to cool, which can make the squid become more crisp, easy to follow the stir-fry operation.