Next, we will control the oil temperature at around 220 degrees. Note that this is the secret, because the characteristics of players frying big squid in the food industry are not greasy, so that they can maintain a high oil temperature at 220 degrees. But the inside is well wrapped with flour, so the outside is very tender. The principles of high-temperature frying and low-temperature frying are not explained here.
Then cook for about 2 minutes, not too long. Then control the oil slightly. After all, we are not professional, and we are not equipped with degreasers like them. 10 second or so, brush the sauce first, then add the favorite seasoning, personal suggestion, barbecue sauce, then curry powder, plum orange powder, and a little pepper. It tastes crisp and elastic. It tastes a little sweet and sour. You can also do DIY seasoning. Please give full play to your thinking space here. It's over. Prepare for cutting and packing. Give it to your favorite person.