I'm going to grind the meat in a blender and use it It's hard to use it in chunks, so please cut it in moderation, and I'll cut the onions into similar sizes. Squid legs will be ground with pork today and made into a more savory beef. Cut the squid legs into 2~3cm intervals and prepare them.

Now, put the prepared pork, squid, and onions in a blender, and I'll add 1 egg, 1/2 cup pancake powder. You don't have to go very finely. Blend it so that you can feel the particles of the squid legs.

You can see the texture of the legs in the middle, right? You have to prepare it like this so that you can feel the more fun texture when you eat it later!

Put the ingredients above (1T oyster sauce, 1/2T sesame oil, 1/2t salt, 1/2T cooking wine, 1T lotus leaf enzyme, 1/3t pepper, 1/2T minced garlic) into the ground beef and season it well.

Add 4T of starch to the inside of the squid and shake it down/up so that it can be evenly coated to the inside of the squid. And shake off the rest of the starch and prepare it neatly. The starch powder on the inner wall of the squid acts as an adhesive that allows the pork cow and squid torso to stick together.

Now, fill in the inside of the squid's body by pressing it down! And I'll use a toothpick to cover the entrance.

Preheat the steamer over high heat and when it starts to boil, reduce it to medium heat and add squid while steam rises. Cover and steam over medium heat for 15-20 minutes!

Allow to cool for 5 minutes at room temperature and cut squid sundae at intervals of 1.5cm to 2cm!

Use the remaining 1/2 cup of pancake powder on the squid dough and lightly coat it with an egg coat to prepare it.

Put 2T of cooking oil on a pan that has been preheated for 3 minutes on medium heat and fry it for 2 minutes in front and back until golden, and you're done with delicious squid sundae!