boiled cuttlefish
Ingredients: cuttlefish,soy sauce,peanut oil
Recipe Recommendations
- cuttlefish 750 grams
- soy sauce appropriate amount
- peanut oil appropriate amount
- salty and fresh
- quick-boiled
- ten minutes
- simple
Steps for boiled cuttlefish
1
A fresh big cuttlefish
2
Cut open the cuttlefish along the abdomen, tear off the skin, and wash it.
3
This is the endoskeleton of cuttlefish, also known as cuttlefish plate, cuttlebone, which can be used to stop bleeding. If the fishermen in their hometown have a knife wound, they can quickly stop the bleeding by grinding it to the wound.
4
Cut the washed inkfish meat into slices with an oblique knife.
5
Add water to the pot and bring to a boil, add ginger and onions, and add cuttlefish to blanch until it is done (add cuttlefish after the water boils, and wait for the water to boil again).
6
To make a dipping sauce, add appropriate amount of oil to the pan, add chopped garlic and chopped green onion and saute until fragrant, shovel it up and add a nod to draw soy sauce.
7
Made sauce
8
The snow-white cuttlefish slices are very delicious.