1. First tear off the red outer skin of the squid, clean the internal organs, rinse them, and then divide the squid into two, and cut each piece with a knife.
2. Heat up the Double Happiness non-stick wok and pour a little oil into it. Just a little bit is enough. Spread the squid flat in the wok and fry on medium high heat
3. Fry the squid until the color turns white. At this time, the squid starts to roll, and the soup oozes out.
4.
Squeeze in an appropriate amount of sweet noodle sauce, oyster sauce, and then add half a tablespoon of light soy sauce.
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5. Just wrap the squid in the frying seasonings.
6. Sprinkle an appropriate amount of cumin, chili powder, and cooked sesame seeds and turn off the heat.
Tips:Because you can’t put too much oil in frying this squid, it’s best to use a non-stick pan. If you use a normal pan, it’s best to clean the pan in advance and moisten the pan with oil to prevent the squid from sticking to the pan during frying. The sauce will also stick to the pot body and cannot wrap the squid.
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