I don't know what would happen if a squid met shrimp in the water, but this could be a story about a squid drooling when it meets shrimp at the table. Today, we have fresh and dry fondue squid and shrimp.

Think cauldron squid and shrimp, dried squid and shrimp. It's very hypothetical. Today I bought shrimp for $26 and baby squid for $20, which won't affect the end result.

1. First, treat the squid by removing the intestines, cleaning the head, and removing the teeth and eyes. Then scrape the mucous membrane of the squid whiskers with a knife, then remove the soft spines on the squid body, peel off the mucous membrane of the squid body and wash it. After washing, cut off the squid whiskers, then beat the squid with a cross cutter and cut into small pieces. Just thought of a big pot of squid and shrimp, dry pot squid and shrimp. The squid is very thin, so making the knife is not easy. Use your knife skills as much as possible and start working with the shrimp. Cut the shrimp from the gun, remove the bag, and then use the knife to cut the shrimp again.

2. After the squid and shrimp are processed, trim them for a while, then marinate them. Add salt and cooking wine and mix evenly to remove the fishy flavor. For the seasoning, prepare the accessories by thinly slicing the onion and sprinkling it evenly on the bottom, chopping the celery, the cucumber and the small peppers, and then chopping the green onions, ginger and garlic into small pieces. Most importantly, you will need to make a hot pot sauce, one tablespoon of miso, one teaspoon of chili sauce and two teaspoons of dry pot sauce, all of which are available at the supermarket. Consider a large pot of squid and shrimp and a dry pot of squid and shrimp. This is very hypothetical

3. Once you've prepared the ingredients, start cooking, then sauté the shrimp twice. Grab a pan, heat the oil, add a little more oil, then sprinkle the shrimp with dry flour and wait for the oil to heat up to keep the shrimp dry numerous. When the oil is at 60%, pour in the shrimp. As you pour in the shrimp, the oil will heat up to 50%, turn it on over medium heat, and then fry the shrimp until brown. Remove the shrimp, increase the oil temperature to 70%, then pour in the shrimp and fry again to make the shrimp more burning and crispy. After the shrimp are fried, the squid is fried only once without mixing it with the flour. After frying, serve it for later use.

4. Next, bring the oil to a boil, add the scallions, ginger, garlic and sorghum pepper, stir-fry, adjust the seasonings, add the oyster sauce, light soy sauce and cooking wine, stir-fry, then add the celery, cucumber, and stir-fry well. Finally, add fried shrimp and squid, pour the right amount of sugar to make it fresh, evenly fried, and then served in the pan.

Besides a skillful knife, there are no other steps that are too complicated. The refueling step is a bit wasteful for home cooking, but we don't eat like this every day. The overall flavor was spicy and delicious. It fit our rich palate today.