1. Squid whiskers are purchased from fresh ice stalls in the market. Be careful not to choose squid whiskers with ice. The iced ones are very heavy and you will lose money when you buy them.
2. The squid has an inkjet nozzle (this one should be an inkjet nozzle in the picture). Use a knife to cut the bottom of the squid so that the eyes of the squid can be easily removed after cutting. If the eyes are forcibly removed, it may be very difficult. Dirty (the squid has a lot of eyes, and there will be black things flowing when they are broken, which is difficult to clean), and the cut out parts are smelly of cartilage, so you have to stay and it is delicious.
3. In the middle of the tentacles is the squid's mouth, this one needs to be removed.
4. Tear off the skin of the squid as much as possible (you don't need to tear it off, but you need to wash it clean). If the skin on the tentacles cannot be torn, just let it go. Just remove the skin near the eyes.
5. The cleaned squid must be cut in half in the middle so that the tentacles can be handled easily.
6. Separate the tentacles from the cartilage, and cut the cartilage in half for use.
7. Cut one or two cuts on each tentacles into a pattern. This will make it look good after cooking, and it will taste better.
8. Remove the stems and seeds of the bell peppers and cut into pieces; remove the onions and cut into pieces for later use.
9. Squid should be simmered in hot water to 7 mature and picked up for later use.
10. Heat oil in a pan, add onions and bell peppers, and fry them until they are broken.
11. Pour in the seared squid silk and stir fry with Thai sweet chili sauce and a little salt.
