raw materials: 35g fresh cuttlefish, 2g Jiang Mo, 4g refined salt, 3g bean paste, 15g Shaoxing wine, 2g monosodium glutamate, 1g sugar, 2g starch and 3g pork.
Practice
(1) Wash the cuttlefish, lay it flat on the chopping block face down, trim the four sides, cut from the right corner, slope it to the tail with a knife, then cut from the left corner, cut it to the tail with a straight knife, change the section, put it in a bowl, add refined salt and water starch, and mix well for sizing.
(2) Put the wok on a strong fire, heat it, add lard, add cuttlefish pieces when it is 7% hot, and spread them with chopsticks. When the cuttlefish is rolled up in the shape of wheat ears, pour it into a colander and drain the oil. When the bottom oil in the original wok is heated to 5% over high fire, add chopped green onion and Jiang Mo, stir-fry until it is fragrant, add bean paste, stir well, add Shaoxing wine, white sugar, refined salt and monosodium glutamate, add cuttlefish, stir-fry until the sauce covers the cuttlefish, pour lard on it, stir-fry, and put it in a plate.
the characteristic color is red sauce, the texture is crisp and tender, and it is fresh, salty and slightly sweet.