2 cuttlefish (also known as squid/mullet)

2 tablespoons soy sauce

4 tablespoons soy sauce

Spiced powder 1 spoon

2 tablespoons of white sugar

3 spoonfuls of water

Simple version of the practice of braising cuttlefish?

The head of cuttlefish is stripped of eyes and mouthparts, and the trunk is stripped of internal organs and ink sacs. It is washed for use, and the skin can be peeled or not. There is not much difference in taste after burning.

Mix soy sauce, soy sauce, allspice powder, white sugar and water to make braised juice for later use.

Take a non-stick pan, put the treated cuttlefish into the pan, and heat it on fire without putting oil.

Pour in the braise in soy sauce, and keep it on medium heat. During this period, scoop up the soup with a spoon and pour it on the cuttlefish, turning the noodles once in the middle.

When the cuttlefish meat is tightened and its body swells, take it out and cut it into even circles with a knife. Be careful not to cut it to the end, otherwise it will not look like the picture.

Heat the remaining braise in soy sauce in the pot until it is thick, and then pour the sauce evenly on the cuttlefish. The cuttlefish made in this way tastes fresh and tender, similar to boiled, but it tastes close to the big roast of mullet wrapped in thick sauce.