This curry cuttlefish has a strong Nanyang flavor, and it is inspired by curry cuttlefish balls, which are cuttlefish. Rather than chop up the cuttlefish and eat it, it’s better to save trouble and directly use the whole cuttlefish to make a curry flavor. , Isn't it happy?
Because fresh cuttlefish contains a lot of water, it needs to be quickly blanched in boiling water. On the one hand, the excess water is removed and then marinated to prevent the juice from cooking and affect the taste. On the other hand, the ginger water can remove the fishy and the cuttlefish. There may be a thin film on the epidermis, which can be easily washed off after blanching.