Spicy and Fresh [spicy Cuttlefish]

Name: Spicy and Fresh [spicy Cuttlefish]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Cuttlefish; Some Millet pepper; Some Yellow pickled peppers; Some Black Fungus; Some Chive flower; Some Sliced ginger; Some Garlic seeds; Some chili sauce

by Delightful food temptation

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Cuttlefish is a delicious seafood and rich in nutrition. Per 100 grams of cuttlefish meat contains 13 grams of protein, 0.7 grams of fat, 1.4 grams of carbohydrates, 64 kcal, 14 mg of calcium, 0.6 mg of iron, 0.01 mg of thiamine, and nuclear Flavin 0.06 mg, niacin 1 mg. The peptides contained therein have anti-virus and anti-radiation effects. "

Ingredients

Spicy and Fresh [spicy Cuttlefish]

1. Pour the thawed cuttlefish into a bowl and add water to wash, remove the viscera of the cuttlefish, deduct the teeth of the cuttlefish, wash and remove them for later use. Drain the water in the pot and boil, pour the cuttlefish larvae, blanch them thoroughly, and remove them. Rinse the foam with water and remove them for later use.

Spicy and Fresh [spicy Cuttlefish] recipe

2. Millet pepper and yellow pickled pepper are cut into cubes, black fungus, chive flowers, ginger slices, and garlic seeds are each appropriate.

3. Heat the wok to the oily wok, add the sliced ginger and millet pepper and stir-fry. After the millet peppers are fried thoroughly, add yellow pickled peppers and garlic, stir fry together, and then add an appropriate amount of Axiangpo chili paste and stir fry together.

4. Pour in the baby cuttlefish, pour a spoonful of Erguotou wine on the baby cuttlefish and simmer for 10 seconds, then stir-fry evenly, then pour in the black fungus and stir fry together. Add appropriate amount of salt, pepper, chicken essence, and dark soy sauce. Add a small amount of water along the side of the pan and stir fry over high heat. When frying, add a small amount of water along the side of the pan to prevent the sauce from sticking to the pan. Add proper amount of steamed fish soy sauce and stir fry evenly, pour in the chives, add proper amount of cornstarch water to harvest the juice, and finally pour in a little cooking oil to increase the brightness, stir evenly and start the pan.

5. Finished picture

Tips:
For more detailed production process, please copy the following Youku video link address: http://v.youku.com/v_show/id_XMTUzMTE5MDQ4OA==.html?from=y1.9-3.1