To make cuttlefish with clear water, generally soak it for half an hour first, then take it out and wash it, and then cook it in boiling water for 5 minutes. Because cuttlefish varies in size, it is not suitable for hard heart soaking.

However, before eviscerating, the ink sac should be taken out and the eyeball turned out, and then the dirt and ink inside and outside the fish should be washed with clear water. Cut the chicken into pieces, cut the cuttlefish into pieces, put enough water into the casserole at one time, put the chicken cuttlefish, yellow wine, ginger and onion together, and simmer for about three hours after the fire is boiled. After boiling, skim the floating foam with a spoon and try to skim it as clean as possible. Finally, season with salt.

Braised chicken with cuttlefish is a traditional dish, belonging to Shandong cuisine or Cantonese cuisine. The main raw materials are chicken and cuttlefish, which are delicious and the process is stew, which is medium in difficulty.

Cuttlefish, also known as squid, cuttlefish, mullet and so on. , belonging to mollusca and cephalopod marine animals. Cuttlefish is delicious and nutritious. Every 100g squid contains protein 13g, fat 0.7g, calories 64 kcal, carbohydrate 1.4g, calcium 14mg, phosphorus 150mg, iron 0.6mg and thiamine 0.065438.