1. Main marinade map;
2. All ingredients except squid are put into the cooking machine, including syrup or honey, and whipped into a puree, that is, the marinade.
3. Wash the squid, peel off the skin, add all the marinade, and marinate for more than 30 minutes; (the longer the marinating time, the more delicious it will be, the two of my family can't wait)
4. The marinated squid is put on a bamboo stick;
5. Heat a pan, add the squid (if the bottom of the pan is thick enough, no oil is needed; if the bottom of the pan is not thick enough, you can add a little oil), and fry on a medium-low heat;
6. After turning it over, cut open the squid plate with scissors and continue frying;
7. After frying until both sides are set, add appropriate amount of marinated squid sauce and continue to fry until cooked.
8. If you don’t need to take pictures for "memorial" and don’t pay attention to "presentation", you can also fry in this way-the squid does not need to be worn through the bamboo stick, directly into the pot;
9. During frying, use scissors to cut the squid into a size suitable for the entrance;
10. Add marinade juice;
11. Continue to fry until cooked.
Tips:1. When processing the squid, the thin skin on the outside must be peeled off, so that the squid will be tender;
2. If there is no syrup, you can use honey instead;
3. Directly into the oven, it is also possible to bake at a high temperature, be careful not to overbake;
4. Hot sauce and soybean paste are both salty, and the squid itself has a salty taste, so don't add salt;
5. If you like spicy food, you can add more spicy sauce.
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