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.
Cooking skills: 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.
Cool the oil in a hot pan, stir-fry the scallion and ginger slices after the oil is hot, remove the scallion and ginger, add cuttlefish larvae and fry for three minutes on medium heat, then add hot water to boil, skim off the oil powder, and add tofu, vegetables, etc. as you like, and stew for about half an hour. Season with a little cooking wine, pepper and salt before taking out the pot. You can also add a certain amount of loofah with the pot, and the king will not stay, which will play the role of dredging collaterals and milking.