<taiwanese Cuisine> Stir-fried Flower Sticks (cuttlefish)
1.
Cut the cuttlefish torso from the edges, take out the bones, internal organs and ink sacs, tear off the epidermis, and clean the inside and outside;
2.
Remove the eyes and mouth from the wrists and feet, tear off the epidermis, and wash the suction cups and other parts of the dirt;
3.
First cut the cuttlefish torso lengthwise into 5cm-wide long pieces, and place them on the cutting board with the inside upwards;
4.
The knife and the cuttlefish are at an angle of 45°, and the parallel knife lines with an interval of about 3mm are first obliquely (cut to about 2/3, do not cut);
5.
Then vertically slice parallel knives with an interval of about 3mm, and cut them every 6-7 knives, that is, a wheat flower knife block with a growth of 5cm and a width of 2cm;
6.
Cut the wrist and foot into approximately 4cm long sections;
7.
Remove the leaves of celery and cut into small pieces about 3cm in length; peel the carrots and cut into diamond-shaped slices;
8.
Celery and carrots are blanched in water, remove, drain and set aside;
9.
Wash the green onions and cut them into 2cm-long pieces diagonally; peel the garlic and cut into slices; remove the stalks of the small red hot peppers, and cut them into 1cm-long pieces diagonally; add 50mL of potato starch and stir evenly;
10.
Add salad oil to the wok and heat to 50% heat, first add the shallots and garlic slices to fragrant;
11.
Add small red hot peppers and stir fry for about 10 seconds;
12.
Add the cut cuttlefish and stir fry until slightly rolled up;
13.
Then add blanched celery and carrots;
14.
Pour in rice wine and stir-fry for about 30 seconds, add salt and sugar to taste;
15.
Pour in water starch to thicken, then add chicken essence;
16.
Finally, pour in white vinegar and it will be out of the pot;
17.
Into the plate, start the meal!
Tips:
Cuttlefish is a treasure all over the body. Please don’t throw away the cuttlefish bones and ink sacs: Cuttlefish bones, also known as "sea cuttlefish", are a kind of Chinese medicinal material, which can be used to stop bleeding after air-dried and grinded; the ink in the ink sacs also has health benefits , You can use it to make black food such as ink noodles.
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