SPICY GARLIC SQUID 椒鹽鮮魷
SPICY GARLIC SQUID 椒鹽鮮魷 |
Boil the squid first to increase its crispness, and pick it up as soon as it is curled, otherwise, it will be tough if it is too old. When boiling water and pickling squid, you can add some wine to remove the fishy smell. Remember to dry the water before frying, so that the fried powder will be dry enough, and it will be more crispy when fried, and avoid water and oil. The squid itself is easy to cook, so don't fry it for too long and keep the squid crispy so it's not too tough.