Step 2: Clean
Be sure to peel off a layer of film on the surface of cuttlefish, and then clean it by removing bones and viscera, so that the burnt cuttlefish tastes pure and will not smell fishy.
Step 3: Cooking-Braised pork belly with dried cuttlefish (or ribs)
1, cut cuttlefish into mahjong-sized pieces, and then cut the best pork belly into pieces.
2, put oil in the pot, first stir-fry the meat (or ribs), then add the cuttlefish and stir-dry.
3, add the prepared cooking wine, add a little Haitian soy sauce to color, add Haitian soy sauce, stir fry a few times.
4. Add water to drown the fish, and use low fire (keep the water boiling) 1-2 hours.
5. (When you think the meat is rotten) Drain the water on the fire, not too dry, and add pepper, a little monosodium glutamate, a little sugar and a little chives. (No salt) 6. Dish
Fresh cuttlefish can be eaten like this-shredded cuttlefish with green pepper.
Cut the cuttlefish into shreds, boil the water in the pot, the water is much less, put the cuttlefish shreds into the water, and remove the water for later use. Never pour water. You can eat it below. Very fresh. Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well. Put the oil in the pan, put the shredded pork on high fire, stir-fry until cooked, add the shredded green pepper, the green pepper will change color, pour in the shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry a few times.
1. Pinch the cuttlefish with your hands to see if it is dry.
2. Whether the smell of cuttlefish is abnormal. A good cuttlefish smells fishy, but it can't smell fishy.
3. Pinch a little fish with your hand and put it in your mouth to taste. There is a kind of dried cuttlefish in the market, which tastes very salty (indicating that the quality is not good when processed). If this dried cuttlefish is salty, change the water several times and soak it for a long time. It is best not to put soy sauce when cooking, and put less soy sauce. You can put more sugar to neutralize the salty taste.