Raw materials: cuttlefish larvae, leeks, liquor, vinegar, salt, onion and ginger.

Exercise:

1. Boil a pot of water and put a spoonful of salt in the water. After the water boils, blanch the squid larvae in the water and take them out immediately after blanching.

2. Drain the leek and cut it into small pieces. Slice onion and ginger for later use.

3. Put a spoonful of oil in the pot. When the oil is hot, put the onion and ginger into the pot and stir-fry until fragrant. Then add the squid larvae, spray a spoonful of vinegar and add a few drops of white wine. Add a little salt, stir-fry a few times, and finally put the leek in the pot and stir-fry, turn off the heat and stir-fry evenly.

Braised cuttlefish

Ingredients: cuttlefish, soy sauce, soy sauce, white sugar, spiced powder.

Exercise:

1. The head of cuttlefish is stripped of its eyes and mouthparts, and its internal organs and ink sacs are taken out from its trunk and cleaned for later use. The skin can be peeled or not, and there is not much difference in taste after burning.

2. Mix light soy sauce, light soy sauce, allspice powder, white sugar and water to make braised juice.

3. Take a non-stick pan, put the processed cuttlefish into the pan, heat it by ignition, and then pour in the braise in soy sauce, and keep it on medium heat. During the period, scoop up the soup with a spoon and pour it on the cuttlefish, turning it once in the middle.

4. When the squid meat is tight and the body expands, take it out and cut it into even circles with a knife, being careful not to cut it to the end. Heat the remaining braised sauce in the pot with high fire until it becomes thick, and then pour the sauce evenly on the cuttlefish.

Sauté ed cuttlefish with shredded ginger

Ingredients: cuttlefish, ginger, chopped green onion, white wine, oyster sauce, salt and sugar.

Exercise:

1. Peel ginger and cut into filaments. Pour a proper amount of white wine to soak the shredded ginger, and then submerge the shredded ginger. Soak 10 minute and take out. Soaking in white wine can remove some of the spicy taste of shredded ginger and make it as crisp as shredded potatoes.

2. The squid tears off the outer membrane, takes out the internal organs, gouges out the eyes and washes them several times. Cut the washed cuttlefish into sections.

3. Boil water in the pot and add a little chopped green onion and shredded ginger. After the water is boiled, pour the cuttlefish into it and cook for about 1 minute, then take it out.

4. Put the right amount of oil in the pot. When the oil is hot, add the shredded ginger soaked in wine and stir fry.

5. Add chopped green onion. Season with salt. Add some sugar to make it fresh. Add another spoonful of oil to improve the taste and freshness. Stir-fry shredded ginger and seasoning all the time.

6. Pour in cuttlefish. Stir-fry the fire for half a minute, and you can cook.

Mushroom squid larva

Ingredients: cuttlefish, mushroom, pork belly, onion, onion segments, red pepper, soy sauce, steamed fish soy sauce, sugar, pepper, salt and water starch.

Exercise:

1. Mushrooms are soaked in advance; Stir-fry cuttlefish larvae 15 minutes with salt and corn flour, blanch in boiling water, then remove and drain.

2. Dice mushrooms, onions, red peppers and pork belly for later use.

3. Take the oil pan, stir-fry the pork belly quickly, stir-fry the onion twice, then add the mushrooms and continue to stir-fry, then add the soy sauce with soy sauce and steamed fish, stir-fry the cuttlefish larvae, add the white sugar and pepper at the same time, and finally stir-fry the diced red pepper twice.

4. Finally, add the onion, stir-fry the water starch and put it in the pot.

Braised chicken soup with cuttlefish

Ingredients: cuttlefish, chicken, yam, salt, ginger, shallots and white pepper.

Exercise:

1. Wash and chop the processed chicken, take out the chicken oil and dice it for later use; Soak the dried cuttlefish in clear water until soft, peel off the film on the cuttlefish, remove the hard bones and internal organs, and cut into strips for later use.

2. Heat the wok with oil, put the diced chicken oil and ginger slices into the wok, remove the oil residue after refining the chicken oil and throw it away, pour the chicken pieces and cuttlefish strips into the wok and stir fry, add a proper amount of salt when the skin and meat of the chicken pieces are tight, and continue to stir fry until the chicken flavor overflows.

3. Pour the chicken pieces into the casserole, add 2-3 times of clear water, bring to a boil over high fire, then change to medium fire to keep the soup boiling and simmer over low fire until the soup is golden yellow, and then turn to low heat.

4. Continue to simmer for about 2 hours. When the soup is thick and delicious, peel the iron stick yam and cut it into pieces, then simmer for 20-30 minutes. When eating, skim the chicken oil, add salt appropriately, and sprinkle with a little white pepper and chopped green onion.