Ingredients: celery150g, cuttlefish150g, chopped green onion, shredded red pepper and shredded yellow pepper. Seasoning: salad oil 1 tbsp, salt 1 tbsp, chicken essence 1 tbsp.
Practice: wash celery and cut into sections; Clean cuttlefish, wash, cut into sections, change to flower knife, blanch with boiling water, and drain. Pour salad oil into the pot and cook until cooked. Add chopped green onion and saute until fragrant. Add celery and stir-fry a few times. Then add cuttlefish flower, shredded red pepper and shredded yellow pepper and stir well. Finally, add salt and chicken essence to taste and mix well. Serve.
2, cuttlefish braised pork
Ingredients: half cuttlefish, pork belly 1 piece. Accessories: chives, ginger slices, garlic, star anise, dried tangerine peel, fragrant leaves, sugar, soy sauce, cooking wine and soy sauce.
Practice: Boil pork belly in a cold water pot until the meat turns white, take it out and wash it. Clean the pig hair with eyebrow clips. Cut into 2 cm wide squares. Put a little oil and ginger in the pot, pour the meat into it and stir-fry it with low heat until it is oily. After frying, the meat becomes smaller and put out for later use. Wash the pan, add 1 and 1/2 tablespoons of white sugar and 2 tablespoons of water, and stir-fry until the sugar turns slightly yellow, then pour in the fried meat and stir-fry until all the syrup sticks. Put the meat, ink roll, ginger slices, garlic, chives, 2 tsps of soy sauce and soy sauce, cooking wine and water into a casserole. The water has just passed the meat. After the fire is boiled, turn to low heat and cook slowly until the juice reaches the bottom of the pot, and then remove the heat and serve.
3, cuttlefish pork tripe soup
Ingredients: one cuttlefish bone, half a pork belly, almond10g. Seasoning: three slices of ginger and a little refined salt.
Practice: Wash cuttlefish, pork belly and almond. Put a proper amount of water on high fire for 6 minutes until it boils, add all the ingredients, simmer for 40 minutes, and season with salt.