Chives fried cuttlefish delicious practice

Raw materials: cuttlefish, leeks, seasonings: green onions, shredded ginger, cooking wine, salt, seasoning, vinegar practice: 1, buy back the cuttlefish need to be processed first, the claws from the body of the fish to draw out the claws, claws in the middle of the middle of the hard gelatinous scales must be extruded to remove the internal organs; the back of the body of the fish has a gelatinous ridges from the back of the body without the use of fingernails to clamp a head to be able to pull out; Put the head and body into the water for many times to rinse; and then beard claws cut about 3 centimeters section; if the fish big claw root and the body part of the shredded; body length of not more than 3 centimeters along with a broken into four can be. If the length of the fish is more than 5-8 centimeters, you need to peel off the skin. Spare leeks clean , cut about 3 centimeters segment; spare 2, pot of boiling water, see the bottom of the pot in the water bubbles like shrimp eyes when the processed cuttlefish into. Stir, see the fish flesh hair straight white when immediately out of the pot to drain the water. 3, hot pan with oil to wet a little, with onion and ginger shredded sautéed, into the fish, wine, salt, leeks, stir-fry quickly, leeks green cooking vinegar, into the flavoring. Out of the pot . Key: 1, the fish should be cleaned, 2, water blanching maturity to see the white slightly quite can, long time fish hard taste is not good. 3, frying, be sure to rapid fire frying, leeks green that is cooking vinegar out of the pot, a little slow that is full of plate out of the water,