Baby cuttlefish recipe

Cuttlefish is a good product for hot pot; I see it the most when I eat hot pot. Delicious cuttlefish is delicious in hot pot, dry pot, soup, braised and stir-fried. The taste is delicious, with the unique taste of seafood.

Although the cuttlefish is delicious, it is very troublesome to handle. Some skills are needed here. First, cut the belly of the cuttlefish, dig out the internal organs and throw them away. It is neccess to the eyes of the cuttlefish. , to facilitate the extrusion of the ink, it is best to squeeze it in water to prevent the ink from being sprayed everywhere. Finally, cut off the mouth of the baby cuttlefish and wash it.

Ingredients to be prepared:

The processed baby cuttlefish is about a pound and a little pork belly.

  • green onion
  • ginger
  • garlic
  • one prickly ash
  • one aniseed
  • two fragrant leaves
  • two peppers
  • two cloves
  • a handful of rock sugar
  • cooking wine
  • soy sauce
  • salt

Instructions

  1. First, prepare the above ingredients and seasonings, clean the purchased cuttlefish, marinate in cooking wine for fifteen minutes in advance; wash the pork belly and cut it into pieces; slice the green onions, slice the old ginger, smash the garlic, and other seasonings clean and ready;

  2. Put water in the soup pot, put the pork in the pot under cold water, and add a small number of scallions, ginger slices, and cooking wine. Blanch the pork for five minutes, remove it, rinse with clean water and set aside;

  3. Wash the wok and heat it; pour an appropriate amount of cooking oil into the wok (small amount of cooking oil), put in rock sugar, and boil over low heat; then add the pork to fry the candy color, and then add all the ingredients and stir-fry until fragrant;

  4. Then put in the cuttlefish, add a small amount of cooking wine and light soy sauce, and stir-fry for one minute; put the cuttlefish and pork into the casserole, add boiling water, and cover the ingredients;

  5. Bring to a boil over high heat first; add an appropriate amount of salt to taste, then turn to low heat and simmer for about 1 hour; after an hour or so, the soup is about the same, turn off the heat, and add a small number of chopped shallots.

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