Spicy cuttlefish

Materials

Cuttlefish, onion, chili sauce

Practice

Step 1: Wash the onion and cut into chunks, wash the small cuttlefish, remove the viscera and the inner shell

Step 2: Blanch the cuttlefish for 30 seconds in boiling water with slices of ginger and peppercorns and then drain as much water as possible. Cuttlefish: is a small cuttlefish, the mainland are mostly frozen cuttlefish bought inside the supermarket, this kind of cuttlefish because of the time to leave too long, blanching this step is particularly important, and add ginger and pepper grains is a good way to deodorize.

Step 3: Stir-fry the cuttlefish and Korean hot sauce in a hot pan with cool oil.

Step 4: Stir-fry a few times and then put soy sauce, sugar and salt according to your taste; continue to stir-fry until the chili sauce becomes deep red and the cuttlefish is evenly coated with the chili sauce.

Step 5: Finally, sprinkle some small scallions, a plate of fragrant spicy cuttlefish can be eaten