How to cook cuttlefish stewed with taro:

1. Method

900 grams of taro, 250 grams of cuttlefish, one and a half teaspoons of rice wine, one teaspoon of salt, ginger Two slices, two green onions

2. Method

1. Make cuttlefish with clean water, usually soak it for half an hour, take it out and wash it, then put it into boiling water and cook for 5 minutes. Since cuttlefish vary in size, it is best to soak them without a hard core.

2. However, before removing the internal organs, remove the ink sac and turn the eyeballs out, and then wash away the dirt and ink inside and outside the fish with clean water.

3. Cut the taro into pieces and the cuttlefish into pieces. Fill a casserole with enough water at one time, put the taro pieces and cuttlefish in, add the rice wine, ginger, and green onion, and bring to a boil over high heat. , simmer over low heat for about 30 minutes.

4. After boiling, use a spoon to skim off the foam and try to skim it off as cleanly as possible.

5. Finally add salt to taste.