Ink fish stew

1

Ink fish go home and clean up the outer and inner layers

2

Red onions and garlic cut into spare pieces

3

Ink claws cut small particles, ink chips cuttin

4

The ink juice is squeezed into the bowl and the water is released

5

(a) Prepare a slightly deeper pot, which, when fired, pours into olive oil, red onions and garlic, and so easily makes fire to smell the scent

6

(b) Add a few tangles of fine ink to the ink to add a fine amount of salt to the ink

7

(c) Continue to fire to the ink and start the juice and pour a glass of white wine

8

You can't smell alcohol, you can't pour pepper, you know

9

(a) Turn the fire, join the rice and turn it up quickly so that every grain of rice can suck ink

10

(a) When the rice is evenly mixed, the ink juice, which was prepared before it, continues to be rolled to the colour of each grain

11

(b) A small amount of open water is poured into it, which is evenly mixed and then poured into a small amount of open water, which is repeated time and time again, to the point where the amount of water is just as low as all the food

12

(a) To minimize the fire, with continuous mixing and heating for at least 10 minutes

13

Taste it, if it's not salty enough, then we can put salt on it for the last time

14

It's cooked to the outside, and the rice core is a little hard。

1. It is important to remove the internal and external membrane, on the one hand, hygiene and, on the other hand, a better taste of the ink fish after the defilment, and to be less mutilated during maturity. 2. The membranes of the ink claws are almost impossible to remove, so just remove the ink teeth. 3. Ink juice is available in net shops where imported food is sold, with a ratio of about 1:20 for rice. If your rice needs to be washed, he suggests that you dry the rice after it has been washed. 5. The water added to the stew must be watered, not cold water, or the finished foods should taste like porridge rather than stew. 6. As different levels of water use vary from rice to rice, and different people have different demands for the softness and hardness of stew, it is not possible to set a specific amount of water. It must be done with only a small amount of water, which can be added countless times at any time, provided that the water is pumped; but if more is added once, then the porridge will really last. 8. When cooking stew, it is recommended that it be moved to the smallest fire, and then it must be watched to tumble, otherwise it will fail. 9. Because the ink juice itself tastes salty and is then constantly watered, no salt should be placed at the outset。