Stir-fried Cuttlefish with Hot Pepper
1.
A cuttlefish, close to a catty;
2.
.Take out the cuttlefish plate, clean the cuttlefish, tear off the whole ink sac without breaking
3.
Prepare garlic, ginger and cuttlefish into strips;
4.
Put an appropriate amount of water in the pot, add ginger and garlic, add the cuttlefish to blanch after the water is boiled, move fast, quickly remove the cuttlefish as soon as it curls;
5.
Wash and shred two sharp peppers;
6.
Put the right amount of oil in the wok, put the garlic slices in the pan; add the sharp peppers and stir fry;
7.
The hot pepper becomes slightly soft, and the cuttlefish after being blanched in water is stir-fried;
8.
Don't stir-fry for a long time. The hot peppers will become soft. Season with an appropriate amount of salt before serving.
Tips:
Do not tear the ink sac when the cuttlefish is cleaned. This is easier to clean. Do not blanch for a long time, otherwise it will look like a rubber band.