How to fry fried cuttlefish with green pepper and how to make fried cuttlefish with green pepper?

Cuttlefish is also called cuttlefish, and the most common in the island city is only cuttlefish, that is, small cuttlefish, and occasionally you can see fresh big cuttlefish.

Ingredients for 2 people.

A cuttlefish. 2 chili peppers.

Accessories. Oil to taste.

Salt to taste. Green onions to taste.

3 slices of ginger. 2 cloves of garlic.

Step 1: A complete list of ways to fry cuttlefish with sharp peppers.

A cuttlefish, close to a catty.

Step 2: How to stir-fry cuttlefish with sharp peppers**.

Take out the cuttlefish board, clean the cuttlefish, and tear off the entire ink sac so as not to break.

Step 3: Stir-fried cuttlefish with chili peppers.

Prepare garlic, ginger and cuttlefish into strips.

Step 4: A simple way to stir-fry cuttlefish with chili peppers.

Put an appropriate amount of water in the pot, put ginger and garlic, blanch the cuttlefish after the water boils, and the action should be fast, and the cuttlefish will be quickly fished out as soon as it is curled.

Step 5: How to eat fried cuttlefish with sharp peppers.

Wash and shred two peppers.

Step 6: How to make fried cuttlefish with sharp peppers.

Put an appropriate amount of oil in a wok and add garlic slices to stir-fry the pan.

Step 7: How to fry cuttlefish with sharp peppers.

Add the chili peppers and stir-fry.

Step 8: How to cook fried cuttlefish with sharp peppers.

The peppers are slightly soft, add the blanched cuttlefish and stir-fry.

Step 9: How to stew fried cuttlefish with sharp peppers.

Don't stir-fry for a long time, the pepper becomes soft, add an appropriate amount of salt to taste, and then you can get out of the pot.

Finished product drawing. Cooking skills.

Do not tear the ink sac when cleaning the cuttlefish, it is easier to clean, and the blanching time should not be long, otherwise it will be like a rubber band.

Ingredients for stir-fried cuttlefish with green peppers.

Green pepper: 2 cuttlefish, 1 ginger, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of millet pepper, 2-3 salt, appropriate amount of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of starch, appropriate amount.

Steps to make stir-fried cuttlefish with green peppers.

Step 1The cuttlefish bought in the supermarket is processed and thawed directly.

Step 2Cut the cuttlefish into small pieces, add an appropriate amount of cooking wine, light soy sauce, salt and starch, and marinate for 20-25 minutes.

Step 3: Prepare the side dishes: green pepper into strips, ginger into strips, garlic slice, green onion into sections, millet pepper into sections.

Step 4 Heat the oil in a pan, stir-fry the chives and ginger first, then add the cuttlefish, stir-fry over high heat for 2 minutes, pour in an appropriate amount of dark soy sauce and stir-fry for 30 seconds.

Step 5Turn to medium heat, pour in millet pepper and green pepper and stir-fry for a while, then add an appropriate amount of salt and stir-fry for 1 minute. Add a little water, cover and simmer for 1-2 minutes, stir-fry evenly.

Step 6Sprinkle with chopped green onions and remove from the pan.

Ingredients for stir-fried cuttlefish with green peppers.

Cuttlefish: 1 green pepper, 1 cabbage (pickled), appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount.

The steps of stir-fried cuttlefish with green peppers.

Step 1 cut the cuttlefish into cubes, cut the pepper (green pepper is OK, there is just a bell pepper at home, match the color) into pieces, cut the ginger into shreds, rinse the pickled vegetables with water, and rinse them with water to slightly wash off the salty taste.

Step 2Add water to the pot, add shredded ginger and a spoonful of cooking wine, and pour in the cuttlefish boiling water after the water boils. After the water is turned on again, turn off the heat and take out the cuttlefish, and pass it through the cold water.

Step 3: Stir-fry the bell pepper in the oil pan. Add the pickled cabbage and stir-fry slightly.

Step 4 Add two spoons of cooking wine along the edge of the pot after stir-frying, add a spoonful of light soy sauce and two teaspoons of sugar after stir-frying a few times, stir-fry evenly and remove from the pot.

Ingredients: 500 grams of cuttlefish, 2 green peppers.

Excipients: 30ml of oil, 3g of salt, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of black peppercorns, 20ml of cooking wine

1. Pick the green and red peppers and cuttlefish cleanly.

2. Cut the cuttlefish into a cross knife.

3. Cut the green and red peppers into oblique slices and cut the cuttlefish into cubes.

4. Prepare ginger and garlic slices.

5. After the water in the pot boils, pour the cuttlefish into the curl and wash it.

6. Pour oil into a hot pan, add ginger and garlic and stir-fry fragrant rocks in warm oil.

7. Pour the green and red peppers into the stir-fry to bring out the fragrance.

8. Pour in the cuttlefish.

9. Add cooking wine.

10. Add salt and stir-fry evenly.

11. After grinding in the coarse black peppercorns, turn off the heat and remove from the pot.

12. Serve.

Ingredients: 200g cuttlefish, 1 green pepper, 2 garlic, 2 slices of ginger, 1 tablespoon of soy sauce, 1/2 tablespoon of cooking wine, a little salt, appropriate amount of oil.

Steps. 1. Thin sections of green pepper and cuttlefish cut into small pieces.

2. Put the hot pan to a boil or add ginger and garlic oil to fry, and then put the cuttlefish in and fry.

3. Stir-fry for two minutes, then add the green pepper and stir-fry.

4. Stir-fry a few times, add cooking wine, soy sauce and salt to continue to fry together, you can add a little water and stir-fry.

5. Stir-fry for about five minutes, the green pepper becomes soft, and you can prepare the pot for hail.

Ingredients: 500 grams of cuttlefish, 2 green peppers.

Excipients: 30ml of oil, 3g of salt, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of black peppercorns, 20ml of cooking wine

Steps: 1. Pick the green and red peppers and cuttlefish.

2. Cut the cuttlefish into a cross knife.

3. Cut the green and red peppers into oblique slices and cut the cuttlefish into cubes.

4. Prepare ginger and garlic slices.

5. After the water in the pot boils, pour the cuttlefish into the curl and wash it.

6. Pour oil into a hot pan, add ginger and garlic and stir-fry until fragrant.

7. Pour the green and red peppers into the stir-fry to bring out the aroma of Qisan.

8. Pour in the cuttlefish.

9. Add cooking wine.

10. Add salt and stir-fry evenly.

11. Grind in the black peppercorns and remove from the heat.

12. Serve and enjoy.

Ingredients for stir-fried cuttlefish with green peppers:

Ingredients: 300 grams of cuttlefish juveniles.

Excipients: 150 grams of green pepper.

Seasoning: 10 grams of green onions, 5 grams of ginger, 5 grams of garlic (white skin), 25 grams of peanut oil, 3 grams of salt, 15 grams of cooking wine, 3 grams of vinegar, 5 grams of lemon juice and 5 grams of green pepper fried cuttlefish

1.Fresh cuttlefish larvae are cleaned and shredded.

2.Wash the green peppers, remove the seeds and cut into shreds.

3.Finely chop the green onion, ginger and garlic.

4.Sit in the oil in the pot, first add the green pepper and fry it slightly.

5.Then boil the oil with the sedan chair to heat, put a little salt, put in the green onions, ginger and garlic and stir-fry until fragrant (be sure to burst, you can take out the green onions and ginger after exploding, and the final dish will be more beautiful).

6.Then add shredded cuttlefish, stir-fry, drop a little cooking wine and vinegar, and squeeze a few drops of lemon juice if possible.

7.Then put the green peppers that have just been fried in and turn them a few times to get out of the pot.

Ingredients: 500 grams of cuttlefish, 2 green peppers.

Excipients: 30ml of oil, 3g of salt, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of black peppercorns, 20ml of cooking wine

1. Pick the green and red peppers and cuttlefish cleanly.

2. Cut the cuttlefish into a cross knife.

3. Cut the green and red peppers into oblique slices and cut the cuttlefish into cubes.

4. Prepare ginger and garlic slices.

5. After the water in the pot boils, pour the cuttlefish into the curl and wash it.

6. Pour oil into a hot pan, add ginger and garlic and stir-fry fragrant rocks in warm oil.

7. Pour the green and red peppers into the stir-fry to bring out the fragrance.

8. Pour in the cuttlefish.

9. Add cooking wine.

10. Add salt and stir-fry evenly.

11. After grinding in the coarse black peppercorns, turn off the heat and remove from the pot.

12. Serve.

Ingredients: dried cuttlefish, green chilies, oil, salt, cumin, paprika.

Method steps: 1. Cut the dried cuttlefish into sections.

2. Wash the green peppers, remove the seeds and cut into sections.

3. Put oil in the pot, add the dried cuttlefish and stir-fry, put in an appropriate amount of cooking wine, and put the fried dried cuttlefish out for later use.

4. Put oil in the pot, add an appropriate amount of chili powder, an appropriate amount of cumin powder, an appropriate amount of chopped green onion, and stir-fry until fragrant.

5. Add the fried cuttlefish and simmer for 5 minutes.

6. Add the chopped green chili peppers and stir-fry together.

7. Fry until the green pepper is cut off, and add an appropriate amount of monosodium glutamate.

Ingredients: 1 cuttlefish, 100 grams of cabbage, 10 grams of green onions, appropriate amount of cooking oil, 4 grams of ginger, a little salt, a little monosodium glutamate. To handle the cuttlefish, place the cuttlefish belly side up and use scissors to cut through the middle to remove the internal organs without breaking the ink sac.

After the internal organs are removed, remove the cuttlefish shell, skin, skin on the head and antennae, and the hard shell of the cuttlefish mouth, and cut into thin slices. Shred the green onion and ginger. The cabbage is selected from the heart part, cleaned, shredded and set aside.

How to fry cuttlefish:

1. Prepare materials: 1 cuttlefish, 100 grams of cabbage, 10 grams of green onions, appropriate amount of cooking oil, 4 grams of ginger, a little salt, and a little monosodium glutamate.

2. To handle the cuttlefish, turn the belly of the cuttlefish upwards, cut it from the middle with scissors, remove the internal organs, and do not break the ink sac.

3. After removing the internal organs, remove the cuttlefish shell.

4. Remove the skin on the cuttlefish's skin, head and antennae. In the middle of the antennae is the mouth of the cuttlefish, squeeze the two thumbs from the outside to the middle, squeeze out the hard shell of the cuttlefish's mouth, and then cut it into thin slices.

5. Shred the green onion and ginger.

6. Clean the heart part of the cabbage and cut it into shreds for later use.

7. Add an appropriate amount of water to the pot, after the water boils, add a little salt to the pot, and then put the cuttlefish fillets into it, and take it out for about 30 seconds.

8. Drain the water after putting it in cold water for later use.

9. Add an appropriate amount of cooking oil to the wok, and after the oil is hot, add the shredded green onion and ginger and stir-fry until fragrant.

10. Add the cabbage and stir-fry, add a little salt and stir-fry until the cabbage is soft.

11. Put in the drained cuttlefish fillets, stir-fry them evenly, turn off the heat, and then add a little salt and monosodium glutamate to taste.