In the supermarket, I bought a piece of Chilean silver-plated willow, which was delivered urgently. It is very fresh. I am going to make a Japanese-style seafood assorted pot. I think it is too late to change the way. The skin of the squid itself is rich in oil and is especially suitable for roasting and frying. The processing is not complicated, and the fish can be used to do other things. The key point is that the whole cooking process is only four or five minutes before and after, saving time and effort, saving the steps, not having a good food, and the kitchen rookie can be easily taken down. The taste of the products is excellent, and if you look at the discs, you can't lose the professional style.
Put a little bit of olive oil on the pan and moisten the surface (note that the fish is very oily), then spread the fish on it and gently simmer on a small fire.
Take a look at it in two or three minutes, during which a thin layer of black pepper salt is applied and turned upside down.
Finally, the oil will overflow and the surface will be fried to a slightly golden brown color.
If you have an oven in your home, sprinkle with salt and pepper and put it in tin foil and bake it to the oil. It is another good way to eat.