1Shredded onion, shredded carrot and washed lettuce.
2Tear off the reddish-brown skin of squid.
3After half-incision, a vertebra like a plastic tube will be found. After removal, the white mucosa inside will be torn off.
4Two small pieces protruding from the squid, each with one cartilage, should also be torn off.
5Abdomen facing out, from an angle, the knife is 45 degrees, gently scratch the oblique knife.
6After cutting, start at another angle and cut with 90 degree straight knife. Such a cut is called a cross knife. Cut the sliced squid into strips.
7Put water in the pot, ginger shredded, and boil.
8Put the squid in, pick up the curl immediately when you see it, and put it in cold water.
9After the oil pan is heated, add onion shreds and stir-fry until fragrant.
10Add shredded carrots and stir-fry squid rolls over high heat.
11Add Korean chili sauce and stir well. When eating with lettuce, the taste will be better.
Squid can be frozen and easily peeled off.
When cutting flower knives, you need to gently cut, do not cut off.
Blanching time can not be too long. When you see the roll, you pick it up and put it in cold water to soak.
When frying, the time should not be too long, otherwise the quality of squid meat will get older
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