Braised Squid with Double Peppers

Name: Braised Squid with Double Peppers
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Water hair cuttlefish; 2 pcs green pepper; Some Rapeseed oil; Some Five spice powder; Some salt; Some Cooking Wine; Some Soy sauce; Some Haitian Oyster Sauce; Some Chopped green onions; 2 pcs Red pepper; Some ginger; Some Minced garlic

by A little girl has grown up

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

A friend gave his wife a few dried cuttlefish brought from the south. When I was free, I wondered how to make it tasteful. I checked the water-fat cuttlefish method on the Internet and combined my own characteristics of being a foodie. Let's make a cuttlefish with double pepper braised water. The dishes are brightly colored, and the son who is in high school picks up this dish to eat. Send this recipe for sharing. "

Braised Squid with Double Peppers

1. Step 1. Soak the dried cuttlefish overnight.

2. Cut the Shui Fa cuttlefish into strips.

3. Prepare an iron pan with one bite of pepper, star anise, bay leaf and grass fruit and simmer for half an hour on medium heat.

4. Remove the cooked shuifa cuttlefish from the pot and let it cool for later use.

5. Shred the washed green and red peppers.

6. Mince the onion, ginger, and garlic and set aside.

7. Pour an appropriate amount of rapeseed oil into the wok and bring to a boil. Add the green onion, ginger, and minced garlic until fragrant.

8. Add the cooked cuttlefish, add five-spice powder, salt, cooking wine, soy sauce, Haitian oyster sauce and chicken essence to stir fry. Then, turn off the heat for five minutes and cook.

9. The tempting double-pepper braised cuttlefish can be served on a serving plate.

10. Tips: The dried cuttlefish must be soaked softly, otherwise, it will not chew hard.

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