The method of making pen squid is very simple. Because it is seafood, you still need to pay attention to cooking it.
Preparation method:
1. Open the tube fish, break the ink sac, and rinse it clean.
2. Cut the green pepper into sections with a knife, smear it black and fire.
3. Heat the pot, add oil, a little salt, and prevent splashing.
4. Add onion, ginger, and garlic to the pot and sauté until fragrant, and add garlic chili sauce to the pot.
5. Remove the fishy smell from the cooking wine, sauté the spices and stir-fry evenly.
6. Put the fish into the pot with a little water or stock.
7. Add the green pepper, stir well and cook for a while.
8. A little salt and sugar to enhance the flavor, reduce the juice and turn off the heat.
The pen-pipe fish has a peculiar shape. It is a slender cuttlefish, sometimes written as a pipe fish. Some people in Dalian, Qingdao and other places also call it sea rabbit.
Method:
1. Soak the dried sea rabbit fish in water for 12 hours, changing the water 23 times; 2. After the dried fish is soft, steam it in a pot for 20 minutes;
p>3. After the steamed dried fish has cooled down, remove the head and bones, and tear the fish into pieces by hand;
4. Shred the cabbage heart, pound the garlic into minced garlic, and chop the coriander and set aside. ; 5. Add cold soy sauce, balsamic vinegar, cooking wine, sugar, monosodium glutamate and sesame oil to the mashed garlic, mix well, and let stand for 10 minutes;
6. Mix the shredded dried fish, cabbage hearts, and coriander, add and mix well bowl of juice and mix well.
Warm Tips
1. The soaking time of dried fish depends on the softness and hardness of the dried fish. Soak until the dried fish becomes soft, but be careful not to oversoak, which will affect the taste. After steaming, the taste is best if the dried fish is slightly tough when chewed;
2. Garlic mashed into puree has a stronger flavor than minced garlic. Soak it in seasonings in advance to enhance the flavor of garlic juice. Fully evaporate into the bowl of juice; 3. There is no need to add salt when serving cold because the dried fish itself is already salty enough.