The biggest advantage of this dish is that the squid has a chewing head. If it is made with fresh squid, the taste is not dried. In particular, the use of toasted squid as a raw material has a nutritional value far greater than that of dried squid.
Bubble roasting big squid
Take out the squid and shred
Take out the teeth of the head of the squid
Prepare all kinds of spices
After ignition, sprinkle a small amount of fried squid in the pot.
Force the squid to dry and take it out.
Then pour the oil and boil. Pour the hot sauce with the onion ginger and garlic.
Pour in garlic and fry for 5 minutes.
Pour the squid and stir fry for 5 minutes.
Pour the green pepper and stir fry for 2 minutes, then add salt, monosodium glutamate, and sugar.
Stir well and go to the table ^_^
Method of baking and roasting squid: First, inoculate with cold water for 3 hours, while mixing 500 g of soda ash with 10 kg of cold water, stir into a 5% soda ash solution, and add 2 to 5 liters of water. The squid soaked for 3 hours is taken out and placed in alkaline water for another 3 hours, so that it can be swollen and well-fed, and taken out in cold water for repeated rinsing to remove the alkali taste.