As one of the eight Chinese cuisines, Sichuan cuisine has a unique flavor. However, due to its inland location, most of the ingredients in life are poultry, and there are few fresh rivers. There is a dish, but it breaks the geographical restrictions. It uses the squid larvae airlifted from the coast and pickled peppers unique to Sichuan to make the snow-white squid larvae instantly come alive, and the aftertaste is a little spicy, a little sour and a little sweet. When several flavors are mixed together, it becomes a delicious and juicy "pickled cuttlefish".

Pickled cuttlefish is delicious, sour and delicious, easy to learn and collect.

The main ingredient of this dish is Sichuan's unique "sweet pepper", which is small, round and red, just like a small lantern. With white squid larvae, white and red complement each other, which will give people a visual temptation. And the pickled peppers here are not spicy, which hurts the stomach. On the contrary, a bite of pickled pepper, full of vitality, mild and spicy, appetizing and delicious soup, once became a specialty of Sichuan.

Pickled cuttlefish needs ingredients:

300g cuttlefish, appropriate amount of pickled pepper, a little pickled bauhinia, a small piece of pickled ginger, appropriate amount of oil, half a bowl of pickled pepper water, appropriate amount of pepper, appropriate amount of salt and a spoonful of cooking wine.

Methods and steps of curing squid larvae:

1. Thaw the squid larvae, wash them and cut them into small pieces. After the water in the pot is boiled, put it in the pot and add a spoonful of cooking wine. Curled squid larvae are taken out and drained for later use.

2. Prepare pickled peppers and pickled ginger. You don't have to change your knife to soak sweet peppers. You must cut it into pieces and segments.

3. Boil the oil in the pot. When the oil in the pot is hot, add the prepared pickled pepper, pickled pepper and pepper and stir fry over medium heat.

4. Pour in the cooked squid and stir fry for a while.

5. Then pour in half a bowl of pickled pepper water and cook for two minutes.

6. Then add a little salt to drain the soup and you can cook it. Isn't it beautiful and striking?

1. Pickled peppers are generally salty, so it is necessary to decide whether to add salt or not.

2. When buying squid larvae, you should generally choose the ones with transparent color and elastic touch. If it feels soft and rotten by hand, it is not recommended to buy it again because it is not fresh.

3. Pickled peppers are best made from Sichuan specialties, spicy but not dry, delicious!