Charcoal Grilled Squid
Ingredients and preparation method for charcoal-grilled squid
Ingredients
fresh squid
500 g
barbecue sauce
to taste
light soy sauce
500 g
salt
10 g
MSG
5 g
chicken essence
5 g
minced garlic
50 g
peanut oil
250 g
dark soy sauce
10 g
Instructions
1
Step 1
Clean the fresh squid thoroughly, remove the dark innards, cut into tube shapes, and thread onto bamboo skewers.
2
Step 2
Prepare the grill and place the fresh squid tubes on the grilling rack over low heat. Grill until half-cooked, brush with barbecue sauce, then continue grilling until the squid curls up.
3
Step 3
Clean the fresh squid tentacles thoroughly and thread them onto bamboo skewers.
4
Step 4
Prepare the grill and place the skewers on the grilling rack. Cook over low heat until half-cooked, brush with barbecue sauce, then continue grilling over medium-low heat until the tentacles slightly curl.
5
Step 5
When the squid is alive, sand and ink tend to cling to it, so clean it carefully.
6
Step 6
When cutting the squid into tubes, try to keep the sizes uniform so they look nice on the skewers.
