The steps for braised squid are as follows: 1. Soak the dried squid in salt water for an hour (it is said that the umami flavor of the squid will not be soaked away), tear off all the unsightly things on it, and cut it into small pieces; cut the pork into pieces and soak it in water for 10 minutes, then drain 2 . Heat oil in a wok, add pork and a large piece of ginger and stir-fry until the pork spits out a little oil, add squid and stir-fry for a while, add rice wine and stir, add light soy sauce, dark soy sauce (occasionally use seagrass) Mushroom soy sauce, the color is very good, just a little bit is enough), pour in cola and submerge most of the ingredients (no sugar or water is needed), then add star anise and cinnamon the size of a small fingernail, bring to a boil over high heat, turn to low Simmer. 3. I didn’t use a pressure cooker this time, so I simmered it for an hour and a half (actually, I think if it was just pork, an hour would be enough, but because the squid was not fully cooked, it would take a while). You can add some salt in the middle to adjust the taste. , finally reduce the juice over high heat, sprinkle a little MSG and it's ready to serve. The cooked squid is still a bit tough and quite delicious, and the pork has reached the point where it melts in your mouth. Features of Stir-fried Shredded Squid: white and white, dry and crispy, best served with wine. Ingredients: One piece of dried squid (about 150 grams). 50 grams of mung bean sprouts and 50 grams of pork. 10 grams of soy sauce, 15 grams of cooking wine, 25 grams of vegetarian oil, 10 grams of sesame oil, 2 grams of salt, and 20 grams of lard. Production process: Tear off the head, whiskers and bones of the dried squid, roast it until soft, cut it into thin strips, wash the corners with warm water and control the moisture. Pinch off the heads and tails of mung bean sprouts if they are older. Cut the pork into two thick shreds. Heat the lard in a wok, add the shredded pork and stir-fry until loose, add a little soy sauce and cooking wine, stir well, and serve. Clean the pot, heat it up with vegetable oil, stir-fry the shredded squid until soft and curled, add cooking wine, add shredded pork and mung bean sprouts and stir-fry evenly, add seasoning to the cooking juice, stir-fry quickly, add a little sesame oil, and stir-fry well. Put the pot into the plate and serve. Baked dried squid: First wash the dried squid with water, put it in the microwave (medium temperature) for 1 minute, take it out, flip it and set the timer for another minute. You will have delicious grilled squid, so-called freshly baked! If you don’t have a microwave, you can usually grill it. Utensils are also available, just bake them until they are slightly brown. Of course, if you don’t have these utensils, then we can use the most commonly used pot (of course a pan is best, as it should be heated evenly). No skills are required, just adjust the Just bake it slowly over slow fire. There is no need to add oil, but be careful with the squid in your hands. Turn the fish over from time to time to let it heat evenly and bake it until it is slightly brown. (Haha, a friendly reminder, the freshly grilled fish is still hot. When it cools down a little, tear it into pieces with your hands and eat it. It will be sweeter than bagged squid shreds. Besides, you can eat your own handicraft this way.) How to make boiled squid: First soak the dried squid in water until it is boiling, then put water in a pressure cooker, add salt, chicken essence, sesame oil, cooking wine, green onions, ginger and Xianggu, put them into the pot and bring to a boil. Put the squid in and cook for 15 to 20 minutes is enough! Ingredients for making squid casserole: dried squid, cooked chicken skin, mushrooms, water chestnuts, ham, pig's trotters, chicken broth, refined salt, cooking wine, ginger, green onions, pepper noodles. Production process: 1. Put 2000 grams of water and 50 grams of quicklime in a basin and soak the dried squid for 12 hours. Stir twice during this period to make the squid swell evenly. Take it out and rinse it with clean water. 2. Cut the prepared squid into pieces. Four centimeters long and one centimeter wide thick wire, chicken skin, water chestnuts, mushrooms, and ham are all cut into thin strips. Wash the green onion and ginger and fluff them. 3. Heat the hair on the toe seam of the pig with a hot iron, and then soak it in warm water until it is half done. Scrape off the burned skin and hair and wash them. 4. Put 1000 grams of supernatant in a casserole, add onion, ginger, cooking wine, and pig's trotters. Bring to a boil and skim off the foam. Move to low heat and simmer for about 90 minutes to form a thick soup. 5. Put 250 grams of chicken soup in the pot, blanch the shredded squid once; take out the pig's trotters from the casserole, add chicken soup, shredded squid and various ingredients and simmer for half an hour until the soup is white and thick. Add salt and pepper to taste and it is ready.