The more thorny the fish, the more sweet it is, so the local squid and squid are very sweet. To fry the squid, just put salt and ginger. You don't need to put other seasonings, so as not to cover up the cockroaches. The fresh sweet taste of the fish itself. The practice is particularly simple, that is, you need a little more patience when frying, and slowly fry the fish until it is crispy. Patience to the crispy squid, because it is marinated, the meat is firm and smooth, and the skin is crispy and very delicious. It is a feeling of getting angry. However, it is still very good to eat occasionally and satisfy the thought of wanting to eat something.
Clean the squid, fish gills, etc.
The squid is marked with a knife on both sides.
Dry the water and apply a layer of fine salt inside and outside.
Ginger is peeled, ginger is ground into ginger, and the inside of the fish is smeared with ginger and marinated for about 3 hours.
Take a pan, preferably a non-stick pan, to the right amount of oil, heat, and put the squid dried with kitchen paper into the pot.
After the medium and small fires are fried until the shape is set, shake the pot and the fish can be turned over when it is free to move.
Continue to fry the small to medium golden
Turn over 2~3 times and fry the squid until golden crispy.