How to make cuttlefish delicious home cooked practice

Cut the washed celery diagonally into sections.

Cut the washed onion in half and cut it vertically.

Remove the seeds, wash the red pepper, cut it in half, and cut into shreds.

Finely chop the washed shallots into foam.

Cut the processed ginger into slices.

Pat the peeled garlic flat with a knife and cut into shreds.

Boil water in a pot, bring the water to a boil and pour in the cuttlefish.

Once the cuttlefish is cooked, remove it and set aside.

Heat the oil, pour in the peppercorns, dried chili peppers, green onions, ginger and garlic, and stir until fragrant.

Pour in the celery and onion. Stir-fry well.

Add the bean paste to color and stir-fry evenly.

Add dark soy sauce, light soy sauce, sugar and MSG.

Pour in the cuttlefish and red pepper and stir-fry evenly to remove from the pan.

Ingredients. Cuttlefish larvae, appropriate amount of green pepper, 1 red pepper, 1 garlic slice, a little shredded ginger, a little cooking wine, an appropriate amount of salt, an appropriate amount of seafood soy sauce, an appropriate amount of spicy sauce, an appropriate amount of chicken essence, a little.

Preparation of spicy cuttlefish.

The cuttlefish larvae are washed, the eyes and teeth are removed, and then sliced.

Slice the green and red peppers into triangular slices, slice the garlic and shred the ginger and set aside.

Heat the oil in the pot and stir-fry the ginger and garlic until fragrant.

Put the cuttlefish in the pot and stir-fry in cooking wine until it tightens and changes color.

Put the green and red peppers in the pot, add salt, and a tablespoon of seafood soy sauce until medium to high heat.

Add a tablespoon of spicy sauce.

Finally, add chicken essence to enhance freshness, and remove the juice from the pot after high heat.

A spicy and delicious cuttlefish dish is ready.

1. Method 1:

Wash the cuttlefish after removing the bones, internal organs, eyes, and ink skin;

Wash the green onion and cut it into sections; Wash the fresh ginger and cut into thin slices; Shred green and red peppers for later use;

Add an appropriate amount of water to the pot, bring to a boil, and then put the washed cuttlefish into the boiling water (at the same time, add cooking wine, ginger slices, and green onions). After boiling thoroughly, remove the cuttlefish, drain the water, and let it cool;

Cut the cooled cuttlefish into thin strips, put it on a plate, add refined salt, sugar, soy sauce and marinate for 10 minutes, finally add monosodium glutamate, sesame oil and shredded chili peppers, mix well and serve.

2. Method 2:

Prepare some dried cuttlefish, foam it, remove the cuttlefish bones, the outer layer of old skin, and cut into shredded strips; Peel off the older part of the garlic sprouts, cut them into small pieces, blanch them in water, and remove them for pickling.

Prepare a little ginger, garlic, chili powder, etc., stir-fry them until fragrant, then add cuttlefish and garlic sprouts, mix and stir-fry, add seasonings and mix well after frying.

3. Method 3:

Wash the baby cuttlefish, carefully remove the internal organs, and make a few cuts on the cuttlefish to make it easier to absorb the flavor.

Stir-fry the minced ginger and garlic in a frying pan, add a little light soy sauce, sugar, and cooking wine to a boil. You can also add some miso to increase the flavor, add some red yeast rice powder to color, and use dark soy sauce a little if there is no red yeast rice powder.

Pour in the small cuttlefish, do not add the lid of the pot to reduce the juice over high heat, the cuttlefish will come out of some water, so it is more important to quickly collect the juice on high heat. Don't burn it for too long, the cuttlefish will become dehydrated, smaller and too tough.

After the juice is reduced, sprinkle with chopped green onions and remove from the pot.