Stuffed cuttlefish
Ingredients: soy sauce,salt,corn,carrots,cuttlefish,lean meat,sausage,oil,yellow pepper
Recipe Recommendations
Steps for Stuffed cuttlefish
1
1. Peel the corn into kernels.
2
Peel the carrot and cut it into diced red carrot. Wash the pork, cut it into thin slices and then chop it into meat sauce
3
Slice the sausage first and then cut it into dices.
4
Cuttlefish have their internal organs and cartilage removed, but the outer skin is not removed here. In order to make it easier to avoid leaking when brewing the meat later, the skin is usually peeled when cooking.
5
Pick the beans into sections, blanch them in water for later use.
6
Cut the yellow pepper into slices, then blanch it in water, and serve for later use.
7
. Mix the ingredients in 1.2.3, then add 1/2 teaspoon of salt, stir well, and marinate briefly for a few minutes.
8
Fill the stomach of the cuttlefish with the ingredients from step 7, and fill it as much as possible, thinking that it will spit it out when it is cooked later.
9
. Heat the wok, put 2 tablespoons of oil into the pan, wait until the oil is 40% hot, turn off the heat, then put the cuttlefish filled with meat into the pan in turn, open fire again, and fry for 10 seconds on low heat.
10
Add a little sauce water, cover the pot and simmer for a few minutes.
11
Wait until the meat in the cuttlefish's stomach has been spat out, and then the cuttlefish is finished and the juice is almost collected, and it is ready to serve.