1. First cut off the whiskers of the dried squid, put it into warm water at 40-50℃ and add alkali to soften it completely;

2. Remove the black skin from the squid Scrape it off, cut it into two slices along the length, and pour it into the pot together with the alkaline water;

3. Bring the pot to a boil over a high fire, turn off the heat 2 to 3 times until it becomes translucent;< /p>

4. Take the squid into the basin, continuously change the warm water to keep it above 40℃, add a little alkali when changing the water, and let it rise until it is completely swollen;

5. Wait for pinching It is elastic, smooth and soft, yellowish white, fresh and translucent. Rinse with warm water to remove the alkali smell before use;

6. Cut the water-cooked squid into 5 cm square pieces and use Boil water for a while and drain;

7. Slice the magnolia slices;

8. Cut green onions into horseshoe shapes;

9. Add oil to the pot, add green onions and ginger. , garlic stew pot, add 75 ml of broth, soy sauce, salt and cooking wine;

10. Pour in squid and magnolia slices and cook until fragrant, add MSG, thicken with wet starch, add oil and serve.