Boiled Cuttlefish

Boiled Cuttlefish

1. The main ingredient is cuttlefish.

2. For the garnish, use the side material for chili, shred a small part; slice the ginger part, and shred the other part; shred a small part of the onion and shred the rest of the whole section.

3. Cut the baby cuttlefish on the head. The cut is thicker and it will be easier to cook.

4. When the water is almost boiling, blanch the green onion, ginger and chili.

5. After blanching, add green onion, sliced ginger, and chili.

6. After the water is boiled, cook a little more to let the flavor come out.

7. Then add cuttlefish and cook on high heat for about 2 minutes.

8. The size of my cuttlefish is about 30 grams. I cooked it for two minutes.

9. After cooking it, drain it and drain it before serving.

10. After serving, add shredded green onion, ginger and chili in the middle.

11. Dip it with soy sauce and mustard when eating it.

12. The plump cuttlefish are very crispy to eat.