Stir-fried Cuttlefish with Leek
1.
Wash the baby cuttlefish and cut into small pieces;
2.
Wash the baby cuttlefish and cut into small pieces;
3.
Bring the water to a boil, add the right amount of salt and cooking wine, add the cut cuttlefish, blanch for a few seconds, remove it, and drain the water.
4.
Bring the water to a boil, add the right amount of salt and cooking wine, add the cut cuttlefish, blanch for a few seconds, remove it, and drain the water.
5.
After the wok is preheated, put a spoonful of oil, add ginger and sauté; add cuttlefish and stir-fry for a while, add leeks and stir-fry quickly and evenly;
6.
After the wok is preheated, put a spoonful of oil, add ginger and sauté; add cuttlefish and stir-fry for a while, add leeks and stir-fry quickly and evenly;
Tips:
1. Add ginger slices and cooking wine to the blanched cuttlefish to remove the fishy smell; as it is for the baby, cut the cuttlefish into small pieces, so it only takes a few seconds to scald the cuttlefish to remove it; under normal circumstances, it takes 10 seconds -15 It can be fished out in seconds, and too long will make the cuttlefish grow old.
2. After adding the leeks, stir fry them quickly on high heat. After a long time, the leeks will become old, which will affect the taste.
3. Cuttlefish baby, I chose Yijiayi Station Malaysian wild sea-caught squid baby. This species is unique to the Malay waters. It has a small thorn at its tail and is called the best cuttlefish. And the main thing is, I’m lazy~ I don’t want to deal with it~ The cuttlefish that I bought have been skinned, inner skinned, gutted, and bones removed. After Xu Yan simply cleans it, it can be cooked~ The taste is excellent!
