I don't know what you mean by a sea cat, but the names of little seafood vary a little from place to place. I understand whether it is the kind of small squid, which is called sea rabbit here, or the small octopus. I'll tell you according to the way of sauce-fried sea rabbits and sauce-fried octopus. It should be ok.

Materials:

Sea cat, broccoli, small red pepper, ginger, garlic, chopped green onion, dried pepper, pepper, star anise and black pepper.

Seasoning:

Seafood sauce, oyster sauce, salt, sugar, cooking wine

Practice:

1, the sea cat is cleaned and drained. If you don't like eyes and skin, you can remove them (it can be peeled easily after soaking in vinegar 10 minutes).

2. Then add seasoning and marinate for more than half an hour (the ratio is: seafood sauce 4: oyster sauce 2: cooking wine 1: a little salt and sugar, and a little ginger and garlic)

3. You can prepare some side dishes at this time (the broccoli is cut into pieces and blanched in light salt water, the onion is cut into two parts, the onion and the chopped green onion, and the little red pepper is shredded).

4. Heat the oil pan and throw in the pepper and dried pepper. Take it out and discard it when it turns slightly black.

5. Add chopped green onion and a little minced ginger and garlic, stir fry in marinated sea cats, and then cover with stew 10 minute. When you see that the juice is low and the squid is somewhat tight, pour out the excess juice for later use.

6. After cleaning the pot, prepare a second frying pan, heat it in an oil pan, add some sugar to dissolve it, then add onion and shredded red pepper, then add the previous sea cat, stir well, add a little seafood sauce, and finally add a little black pepper to taste the dish when turning off the fire. (Black pepper should not be added when frying, which will spoil the taste of seafood itself.)