Stir-fried Cuttlefish
1.
Ingredients: small cuttlefish (we call it cuttlefish eggs here), a little bit of dried chili, a little shredded ginger, a little seasoning: fish sauce, cooking wine, pepper, a little sugar and pepper.
2.
First of all, we need to process the small cuttlefish, tear off the film on the surface, remove all the internal organs, and then wash it with a cross knife on one side, and then cut small pieces for use.
3.
This is a vegetable that is unique to the South. It is a vegetable, just cut it into slices.
4.
Boil water, add some cooking wine and ginger, then put the processed small cuttlefish into blanching, as soon as you see the roll, pick it up immediately, not too long.
5.
Then wash the pan, heat the pan with cold oil and saute the dried chili garlic and ginger.
6.
Just put the children's vegetables and stir fry for a while.
7.
Then pour in the blanched small cuttlefish, add all the seasonings, and quickly stir-fry a few times to make it even.
8.
Special appetite or not, the dishes are fragrant, and the cuttlefish are delicious. No wonder my husband saw the chopsticks and took a few bites. I really can’t stop it. You must try it. If you miss it, you will have to wait for a year.
Tips:
Children's dishes can also be eaten raw, so don't fry them for too long, which will affect the taste.
The cuttlefish must be blanched in advance to remove the fishy smell and shorten the frying time to ensure that the taste is fresh and tender.
