Chinese Food
Stir fried cuttlefish in Korean style
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A dish for a good housekeeper on Shaanxi TV station... Never made before. It's good to try.
Cooking ingredients
Cooking Steps
Step1:Defrost the frozen cuttlefish by soaking in water. Squeeze out the small black spots in the middle of the beard. Then cut open the eyes with scissors. Clean them thoroughly. Add salt. Marinate wine and ginger for 15 minutes.
Step2:In the pot, add cooking wine, salt and ginger slices to boil the water. Blanch the cuttlefish in the water and quickly remove it. Basically, just stir it in and remove it.
Step3:Make the sauce. Cut the garlic into minced garlic. Add two tablespoons of Korean chili sauce.
Step4:Then add apple juice to dilute. Then add cooking wine. Season with raw sauce.
Step5:Slice the vegetables as shown in the picture.
Step6:Hot oil in the pot. Stir fry the vegetables.
Step7:Stir fry the vegetables until they are ripe. Add the sauce. Cut the pickles and squid and stir quickly.
Step8:Sprinkle small chives on the plate. If there are ripe sesame seeds, they will be more fragrant
Cooking tips:Cuttlefish is very easy to cook. If you cook too much meat, you will get old. So when you blanch, you need only one roll to get it out quickly ~ because you can't overcook it. So it's very important to marinate and remove the fishy smell and the bottom taste in advance ~ and the delicious secret is that apple juice can dilute the chili to increase the wonderful flavor ~ there are skills to make delicious dishes.
