1. Wash the cuttlefish and set aside. Because the cuttlefish itself is not big, you don't need to cut it into smaller pieces. It doesn't matter if you want to cut it, it depends on personal preference.
2. Cut the winter melon into pieces. The winter melon here is not suitable for slicing. It is easier to burn.
3. Pour the oil and saute the scallions and ginger, then pour the cuttlefish and stir fry. At this time, it was too oily, so I didn't have time to take pictures. By the way, ignore the messy shovel. . .
4. Then pour the winter melon and continue to stir fry.
5. Add cooking wine and light soy sauce. A little cooking wine is enough. According to personal taste, you can put more light soy sauce if you like a heavier color. Then continue to stir fry a few times.
6. Add water to a small fire and start to burn. You don't need to add too much water, because winter melon will produce water by itself. You can add salt when the amount of winter melon water is almost out, because light soy sauce has been added, so at this time, it is important to think that the amount of salt should not be too much. The salty taste of the soup is just the best. Continue to harvest the juice on a low heat. When the juice is almost harvested, the melon should be just right. If it is not enough, continue to add a little salt to taste. .
Tips:Those who like bibimbap can leave a little bit more soup bibimbap, it is also very delicious with a little seafood flavor.
