Grilled squid in sauce

In summer, there are stalls of sizzling squid on the roadside. There is a table, two stoves, and barbecue sticks all over the ground. There is a circle of people gathered around every day, eating well and getting carried away.
The color of the squid gradually turns from white to red, which is sauce red, and the squid's body constantly exudes aroma and luster. People standing aside may have drooled on the ground.
The originally tender, smooth and weak squid began to become firm after being roasted over charcoal fire.
Good grilled squid tastes really tender and crispy, and has a full taste. The sauce applied on the surface tastes great after being grilled. It is slightly salty and spicy, and there are some unspeakable good flavors. In short, the juice attached to the squid is so wonderful. So how to make the squid roast relatively dry so that it will have a fragrance, but not too dry, otherwise the squid will be hard. So how to make the roasted squid taste surprisingly good?
When eating grilled squid outside, we saw that the stall owner would constantly apply sauce on the squid, roast it while applying, and turn the squid over from time to time.
Roast in the home oven is not frequently taken out of the oven to turn over, I have many experiments, finally found a good way, is to wrap the squid with tin foil to bake for a certain time, and then open the tin foil to bake, the taste of the squid outside coke tender, crispy and delicious.
When the squid was just roasted, it was full of fragrance and only made people swallow saliva. The meat was tender, flexible and delicious. The taste was surprisingly good. The more you chewed, the more fragrant it was. The aftertaste was endless.