2. Wash the squid for later use. Wash and peel potatoes, cut them into strips, cover them with plastic wrap, and bite them in the microwave for 3-5 minutes.
3. Pour the potatoes into the wall-breaking machine, add a small amount of water and mash them with the stirring function.
4. Add salt and black pepper and mix well. If there is too much water, you'd better put it in gauze to squeeze out some, otherwise it will explode if you put it into the squid tube.
5. Add chopped green peppers and onions and stir well. You can also fry diced green pepper and onion in a little oil.
6, stuffed into the squid tube, which is tight until it is 80% full. Squid will shrink slightly when cooked, and mashed potatoes will be squeezed out. If it is too full, it will overflow.
7. Add a little oil and cumin powder to the Korean hot sauce and adjust it to a viscosity that can be applied.
8. Seal your mouth with a toothpick, brush the hot sauce from the previous step, put it in the middle layer of the preheated oven, bake at 180 degrees for about 8 minutes, then turn over and brush the hot sauce, and move it to the upper layer for 3-5 minutes. The specific time and temperature should be increased or decreased according to the size of squid and the actual oven temperature. Take it out and cool it, put it on oiled paper, and cut it into thick slices with a sharp knife.