Wash and cut each tube to open into a flat piece.
Using the point of a sharp knife, and starting at one 'corner', make diagonal
cuts [1/2cm (1/4") apart] at a slant right across but not all the way through
Turn the squid around and make similar diagonal cuts in the opposite direction.
The squid will end up with a criss-crossed diamond-shaped pattern.
Cut the squid into three sections length-wise, then each section into 1.5cm
Scald the squid pieces in boiling water for a few seconds.
Drain, rinse in cold water and drain again.
The squid is now ready for use in most Chinese dishes.
This process helps to tenderize the squid.