Cuttlefish casserole

Cuttlefish are born with a cute little face, with extremely high nutritional value, high protein content, and extremely low fat content, only less than 1%, so the calories are also low. For people who are afraid of getting fat, eating cuttlefish is a good choice. The fat of cuttlefish contains a large amount of highly unsaturated fatty acids, coupled with the high amount of taurine contained in the meat, which can effectively reduce the accumulation of cholesterol in the blood vessel walls and is effective in preventing vascular hardening and the formation of gallstones. At the same time, it can replenish brain power and prevent Alzheimer's disease. Inky fish also contains minerals, such as calcium, phosphorus and vitamin B1, which are all nutrients necessary to maintain human health. Especially for female friends, it is even better to eat cuttlefish. Today, I will teach you to make a cuttlefish casserole. Okay, cut the crap and serve up!

Recipe Recommendations

baby cuttlefish appropriate amount
onion one
dried red pepper few grains
ginger a small piece
salt appropriate amount
soy sauce appropriate amount
yellow wine appropriate amount
pepper appropriate amount

slightly spicy
braised
ten minutes
ordinary

Steps for Cuttlefish casserole

Wash cuttlefish, one onion, a few dry red peppers, and a small piece of ginger.

Cut onions into pieces, cut peppers into pieces, and beat ginger into pieces.

Put oil in the pan and ignite it to heat it. The oil temperature should be higher.

Pour the cuttlefish into the pan and stir fry for 2 to 3 minutes

Add pepper and ginger and continue to stir fry. Add salt, rice wine, soy sauce, soy sauce and other seasonings and stir fry.

Pour into a small casserole and add a little hot water and bring to a boil over high heat. Cover and turn to low heat and simmer for five or six minutes.

Add onions and stir slightly.

Cover and simmer for two minutes.

Open the lid and add a little pepper.