1. First, cut the dried whiskers of squid, put them in warm water at 40 ~ 50℃ and add alkali to soften them completely;

2. Scrape off the black skin of squid, cut it into two sections along the length, and pour it into a pot with alkaline water;

3. Put the pot on the fire and cook it for 2 ~ 3 times until it shines;

4. Take out the squid and put it into the basin, constantly change the warm water to keep it above 40℃, and add a little alkali when changing the water until it is completely expanded;

5. When the hands are elastic, smooth and soft, yellow and white, fresh and bright, it is better to wash them with warm water to remove the alkaline smell.

6. Cut the squid into 5 cm square pieces, blanch with boiling water and drain;

7. Slice Flos Magnoliae;

8. Cut the onion into horseshoes;

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

10. Add squid and magnolia slices to taste, add monosodium glutamate, thicken with wet starch, and add Mingshui.