1.

Prepare the marinade seasoning, cooking wine, shredded ginger, soybean paste, Sichuan-style hot and spicy sauce, pretzel salt and white pepper

2.

Squid to remove the viscera to remove the surface membrane and wash and set aside

3.

Slice the squid into evenly sized strips or cubes, and squid whiskers to cut

4.

Pour in a spoonful of cooking wine, ginger, salt and white pepper, then add a spoonful each of soybean paste and Szechuan spicy sauce

5.

Mix well, cover with plastic wrap and place in the refrigerator for a while to marinate

6.

Remove the squid and thread them onto skewers with bamboo or metal skewers for later use

7.

Heat up the bottom of a pan, pour in a little cooking oil, and place the squid on the bottom of the pan. Pour in a little cooking oil and put the marinated squid skewers into the pan

8.

Heat the pan over medium heat and press the squid skewers repeatedly with a spatula to force out the water

9.

When the squid are rolled up and the surface becomes dry, sprinkle in the appropriate amount of pepper and grill them a little bit before removing them

9.

When the squid are rolled up and the surface becomes dry, sprinkle in the appropriate amount of pepper and grill them a little bit before removing from the pan

10.