Spicy Dried Cuttlefish

Name: Spicy Dried Cuttlefish
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 400g Cuttlefish (dried); 1g pepper; 20ml Cooking Wine; 20g Doubanjiang; 50g onion; 50g garlic; 40g chili; 20ml Soy sauce; 20g parsley; 20g Ginger garlic

by Lin Binger

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

This dish is completely personal, because I recently bought a bag of dried cuttlefish and a bag of fresh scallops. These dried seafood have never been cooked before. I don’t know how to start, but I don’t want to cause waste, so I think about the consumption of the method. In the end, I didn’t waste any dried cuttlefish. Unfortunately, the bag of dried scallops was big and of good quality. But before I thought about how to do it, it was already moldy, so I had to throw it away, but I was fortunate. There are absolutely no preservatives in this thing, or it will break down so quickly. Fortunately, before this, this bag of dried cuttlefish was consumed by four different dishes.

Spicy Dried Cuttlefish

1. Soak the dried cuttlefish one night in advance

2. Remove the black film and bones from the cuttlefish

3. Cut dried cuttlefish into strips must be used

4. Add water to the pot, add dried cuttlefish and ginger sliced cooking wine

5. Cook for 30 minutes until soft

6. Stir-fry dried chili and Chinese pepper in hot oil, add bean paste and stir-fry to make red oil

7. Stir fry with ginger garlic and onion

8. Add dried cuttlefish and stir fry with cooking wine

9. Add a small amount of water and simmer until delicious

10. Add onion and garlic moss

11. Pour in the light soy sauce to taste

12. Add salt and coriander before starting the pot

Tips:
1. The peppers and peppers in this stir-fry are made from the spicy peanuts. The taste is relatively numb, so you can directly replace them with dried peppers and peppers.

2. Friends who don’t like spicy food can leave out chili peppers.

3. The side dishes inside can be increased or decreased according to your preferences