Wash the squid and knead it into a two-finger wide section for later use.
Soak the corn starch with about 100 g of water and mix well for later use.
Pour the rest of the seasoning with the onion ginger and garlic into a small bowl and pour a small amount of water (must be less too much).
Add enough oil to the pot. When the oil temperature reaches about 80 degrees, wrap the squid in a quick melt on the starch solution, then fry the oil in the oil pan until the fish is fried, and then re-fried. pot.
After the oil in the pot is poured off, pour the prepared juice into the pot and boil it. Pour the fish into the pot and stir fry the pot.
In the final step, the speed of cooking must be fast, otherwise the squid will not be crispy soon.