White Scorched Cuttlefish is a dish made of sliced cuttlefish, shredded green onion, shredded ginger and other ingredients. Here is my recipe for White Scorched Fresh Cuttlefish. I hope it will be helpful to you.

Practice:

Mince the garlic, put it into the dish, add the right amount of soy sauce and mustard, make a good sauce, standby;

Clean the cuttlefish;

Cut the cuttlefish into a slightly thinner (about 0.1 cm) slices;

Boil a pot of water, more water, add the ginger with the pepper, water boiling, add a little wine, the water into a large roll, turn off the fire;

cuttlefish slices immediately poured into the boiling water, with a spatula scattered, to be cuttlefish slices by the raw through the understanding of the snow white, fish out;

just fished out of the cuttlefish slices rinsed with cool water, dry water into the plate, sprinkled with some crushed red pepper and parsley leaves garnished with a little, can be.

Note:

Cuttlefish can not be cut too thick, or shabu shabu is not cooked;

Cooking water should be more, in order to remove the fishy, the water should be added to the ginger, peppercorns, and cooking wine;

The water boiled into a large roll, turn off the fire, and then poured into the cuttlefish slices, so that you can control the cuttlefish slices will not be too old cooking.