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1. Thick fresh squid, cut in the middle, remove the internal organs and wash
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2. Grill the fish skin, spread chicken powder, sugar, and hang in a cool, ventilated place for one day
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3. After the surface is slightly dry, cut into two slices, cut the tail lengthwise a few times, place it on a baking tray lined with greased paper or silicone mat, press a heavy object on it, heat the middle layer up and down to 130 degrees, bake for about 10 minutes. The specific time should be increased or decreased according to the actual furnace temperature and the thickness and size of the squid
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4. Remove heavy objects, turn it over, brush a little light soy sauce and vegetable oil on the surface, bake in hot air for about 5 minutes, then turn it over
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5. Take a look at the state of the squid, it’s a little bit moist, and it’s not very dry and hard.
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6. Let it cool for a while, use a rubber mallet to soften it, and just tear it open by hand.
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