Stir-fried Cuttlefish with Potherb Mustard and Green Pepper

Name: Stir-fried Cuttlefish with Potherb Mustard and Green Pepper
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Cuttlefish; 2 small trees Potherb mustard; 2 pcs green pepper; 1/2 Red pepper; Some Soy sauce; a little Sugar; Some oil

by Le Shi Ji

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Potherb mustard is one of the mustard vegetables with a special spicy flavor. People in Jiangsu and Zhejiang like to pickle it for cooking. The pickled potherb mustard has a special umami taste and fragrance, so whether it is used as an ingredient or as a main dish, the taste is particularly delicious, whether it is used as an ingredient or as a main dish, fried, steamed, boiled, and soup. The cuttlefish not only tastes crispy and refreshing, but also has high nutrition. Value, and medicinal value, using potherb mustard and cuttlefish to cook together, salty and appetizing, the taste is particularly delicious. "

Ingredients

500g Cuttlefish
2 small trees Potherb Mustard
2 pcs Green Pepper
1/2 Red Pepper
Some Soy Sauce
a little Sugar
Some Oil

Stir-fried Cuttlefish with Potherb Mustard and Green Pepper

1. After buying the cuttlefish, strip off the black clothes on the outside and wash them.

Stir-fried Cuttlefish with Potherb Mustard and Green Pepper recipe

2. Put the cooking wine in the pot and blanch it.

3. Cut the blanched cuttlefish into strips.

4. Wash and chop potherb mustard.

5. Shred green and red peppers.

6. Old ginger slices.

7. Pour a little oil into the pot and stir-fry the green and red peppers, and serve.

8. Fry the potherb mustard and serve.

9. Pour a little oil in the pot again, and saute the ginger.

10. Pour the cuttlefish and stir fry.

11. Add potherb mustard and green and red peppers and stir fry.

12. Add some light soy sauce and add a little water to boil.

13. Finally, add a little sugar to taste and serve.

14. Savory and appetizing fried cuttlefish with potherb mustard and green pepper.

Tips:
The cuttlefish should not be blanched for too long, otherwise the meat will not taste good. Potherb mustard is salty, so there is no need to add salt.