Ingredients: 1 bag of frozen cuttlefish larvae, one carrot, half a green pepper, half a onion, three cloves of garlic, three slices of ginger, a proper amount of cooking wine, two tablespoons of korean chili sauce, 50ml of apple juice, one tablespoon of soy sauce, one onion and 50g of sliced kimchi.
1. Soak the frozen squid larvae in water to thaw, squeeze out the small black spots in the middle of the whiskers, then cut your eyes with scissors and clean them thoroughly. Marinate with salt, cooking wine and ginger slices 15 minutes.
2. Add cooking wine, salt and ginger slices to the pot, boil the water, blanch the squid larvae, and then take them out quickly. Basically, it can be removed by stirring once.
Step 3 prepare the sauce. Cut garlic into minced garlic and add two spoonfuls of Korean Chili sauce.
4, then add apple juice to dilute, and then add cooking wine and soy sauce to taste.
5. Slice the vegetables as shown in the figure.
6, hot oil in the pot, stir fry vegetables.
7. Stir-fry the vegetables to 80% maturity, add the prepared sauce, cut into pieces, and stir-fry the kimchi and cuttlefish quickly and evenly.
8. Sprinkle a small onion ring on the serving plate.