1. Frozen cuttlefish are sold in supermarkets, with the feel of Q bombs.
2. Tear the baby cuttlefish, peel off the skin, remove the small hard shell, remove the internal organs and eyes, and wash it for later use.
3. Pour clear water into a pot and bring to a boil.
4. Pour in the cleaned cuttlefish.
5. Quickly fill the water, not too long, otherwise the meat of the cuttlefish will become hard.
6. The fished cuttlefish were quickly placed in cold water and passed over the water to maintain the crispness of the cuttlefish.
7. Add a small amount of salt and cooking wine to the young cuttlefish, and marinate for about 20-30 minutes to taste.
8. Prepare Korean chili sauce, which is used to make bibimbap. This kind of sauce has a very special taste. If you don’t have it, use other chili sauce instead.
9. Heat the pot to 70% to 80% hot, and pour in some olive oil or salad oil.
10. Add garlic and stir fry for a fragrance.
11. Add appropriate amount of green pepper and continue to stir fry.
12. Quickly pour the cuttlefish and stir fry.
13. Add appropriate amount of chili sauce according to personal taste.
14. Continue to stir fry until it is colored, and the soy-boiled cuttlefish is ready.
