Braised cuttlefish in brown sauce
By KaleyVon
After making braised fish, I fell in love with braised fish. Personally, I think that braised rice is ruddy in color, salty and slightly sweet, and the rice bibimbap with thick sauce is really first-class! In addition to eating spicy food in the future, I think braised pork will be another of my favorites.
Recipe Recommendations
- cuttlefish appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- shallots appropriate amount
- garlic rice appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- water appropriate amount
- rock sugar appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Braised cuttlefish in brown sauce
1
Ingredients: Cuttlefish, shallots, ginger, shallot, garlic and rice
2
Wash and blanch cuttlefish in water, drain and set aside.
3
Heat the pan and add oil, saute the shallot until fragrant, add the garlic and add ginger slices to stir up the aroma.
4
Add the cuttlefish and cook it a few times.
5
Pour in the prepared sauce.
6
Add more water or stock.
7
Add rock sugar. Keep turning the pan to color and taste it.
8
If the juice is boiled over high heat, you must use high heat, because cuttlefish cooks quickly and loses its taste after a long time.
9
Pour in the green onions and stir-fry slightly.
10
Remove the cuttlefish from the pan and slice it carefully to be hot and serve.
11
Braised cuttlefish.