It can be used to cook cuttlefish larvae in sauce. Cuttlefish larvae are also called small octopus, which has high nutritional value but extremely low fat content. It has many effects of nourishing blood and nourishing yin, tonifying blood and kidney, removing blood stasis and relieving pain, and is quite suitable for women to eat.

Ingredients: 300g cuttlefish and 40g onion.

Accessories: onion (soaked cuttlefish) 1 segment, 2 slices of ginger (soaked cuttlefish), onion (baked cuttlefish) 1 segment, 2 slices of ginger (baked cuttlefish), water 1 50ml, 5 cloves of garlic, 2 teaspoons of sugar.

1, cuttlefish viscera, in addition to the suction cup, take the mouth. Wash and set aside.

2. Other ingredients are cut as shown in the figure.

3. In order to prevent the cuttlefish from coming out of the water during cooking and frying, first add the onion and ginger slices to boil the water, and then boil the octopus slices.

4. Take out cuttlefish and control water for later use. Add water 150ml to another pot, boil the water and cook garlic cloves and onion (without cover) on medium heat.

5. Boil 15-20 minutes, and filter to keep the soup for later use.

6. Take a container and mix rice vinegar, oyster sauce, tomato sauce, salt and sugar.

7. Pour the oil from the wok and saute the ginger, onion and millet pepper in turn.

8. Pour in the sauce just mixed, stir fry a few times, and add the filtered onion soup.

9. Pour the simmered cuttlefish and stir fry.

10, and finally collect the juice on medium heat.

knack for cooking

The taste is spicy and slightly sweet, and the sauce is resistant to aftertaste. Boiled onion soup is appropriate according to the taste of sauce.