Spicy squid
By VicentaLakin
When the squid just roasted, the flesh, the teeth, the beauty, it was definitely better than the tongue of the iron-plated squid. It tasted better and tasted better. It was worth a try
Recipe Recommendations
- squid art. 6
- chili sauce appropriate amount
- cumin powder appropriate amount
- laoganma appropriate amount
- sweet sauce appropriate amount
- chicken sauce appropriate amount
- onion appropriate amount
- steamed fish drum oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- salty and fresh
- roast
- ten minutes
- simple
Steps for Spicy squid
1
Squirrel washes dry water, drops wine, onions, ginger, steamed fish drum oil, white pepper powder, and mixs it into squid pickles for three hours
2
Put tin paper on the grill, onion slices, on the grill
3
Put the pickled squid on the onions on the grill
4
I'll put sweet noodles, chili sauce, godmothers, and chicken sauce in the back
5
Scratch the sauce on the pickled squid and use tin paper on it. Fish cap. Okay
6
The oven is preheated at 220 degrees, the mid-level roast is baked six minutes later, the sauce is opened, the water is poured out, powdered, the tin paper is removed and baked in the oven for about five minutes
7
Turn it over, throw it all over, and then in the oven for about five minutes