Stir-fried Cuttlefish

Name: Stir-fried Cuttlefish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Cuttlefish; 1 piece onion; 1 piece green pepper; Some Dried chili; Some shallot; A small amount ginger; Some Cooking oil; A small amount Cooking Wine; A small amount Soy sauce; A small amount salt; A small amount Sugar; A small amount White wine

by Little One Love Food

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Simple and quick 10 minutes, nutritionally balanced cuttlefish ~ Because cuttlefish are ingredients that have only been widely introduced into the market in recent years, many people are still a little confused about how to cook. Today I bring you a small recipe, you can try it. I personally still like it~

Stir-fried Cuttlefish

1. Defrost the baby cuttlefish at room temperature for 2-3 hours, and place the goods in the refrigerator for 12 hours.
Rinse 1-2 times and set aside.

2. Wash the baby cuttlefish, cut the green pepper and green onion, and shred the green onion, ginger, and chili.

3. Add water to the wok and introduce a little cooking wine.

4. Put the baby cuttlefish into the pot in cold water, and immediately catch the baby cuttlefish's tentacles rolling.

5. Mix a juice with dark soy sauce, salt, sugar, and a little white wine.

6. Pour oil in the wok, add the green onion, ginger and chili, stir fry and add the onion and green pepper.

7. After the side dishes are cooked, introduce the baby cuttlefish, add the previously adjusted juice, quickly stir and fry evenly~

Tips:
The cuttlefish are imported from Yijiayi Station. The taste is delicious. In fact, it can be eaten after blanching, so it is not recommended to cook for too long, otherwise it will not taste good. The taste~