1. Cut the squid, wash, peel and turn over
2. First cut even strips in the direction of "upper left and lower right", cut through the bottom without cutting
3. Rotate it 90 degrees again, cross the cutting knife the same way, and then divide it into several sections
4. Quickly blanch in 70-80°C water, drain the water and set aside, cut the onion, and prepare the spicy cabbage
5. Stir-fry the onions and Korean chili sauce in a hot pan with hot oil
6. Add the spicy cabbage, squid and salt, stir fry a few times, sprinkle a little chicken powder before serving to enhance the flavor
7. Heat the pan with hot oil, beat the eggs into a flat-bottomed non-stick pan, and fry them until they are ripe, that is, the bottom is solidified, the edges are burnt, and the surface of the egg yolk is thin and slightly fluid. It is placed on the rice and spicy cabbage squid flowers. , Mix well
