Soak the dried cuttlefish in cold water for about 8- 12 hours until the cuttlefish is completely soft (clean water can be changed several times in the middle). ※. When cleaning cuttlefish, you must peel off a layer of film on the surface of cuttlefish, then remove bones and internal organs and wash it, so that the burnt cuttlefish tastes pure and will not smell fishy. When selecting dried cuttlefish, you should pinch the meat quality of cuttlefish with your hands to see if it is dry, and smell if the smell emitted by cuttlefish is abnormal. A good cuttlefish smells like sea, but it can't smell fishy. When selecting, it is best to pinch a little fish with your hands and put it in your mouth to taste, because there is a kind of dried cuttlefish in the market that tastes salty (which indicates that the quality is not good when processing). If this kind of dried cuttlefish is salty, you should change the water several times when soaking it, and soak it for a little longer. When cooking, it is best not to release soy sauce, and put less soy sauce, so you can put more sugar to neutralize the salty taste.

Practice of fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: soak it in cold water for several hours, and change the water in the middle, so that the cuttlefish is chewy. No alkali.

Wash cuttlefish: peel off the film from cuttlefish, take out the bones and internal organs and wash them.

The practice of fresh cuttlefish:

Shredded shredded cuttlefish with green pepper:

Cut cuttlefish into shreds, boil water in the pot, the water is much less, put cuttlefish shreds into the water, and remove the water for later use. Never pour out the water. You can eat it below. It's very fresh.

Slice tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well.

Put the oil in the pan, put the shredded pork in high heat, stir-fry until cooked, add shredded green pepper, the green pepper will change color, pour shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry for a few times.

Roast meat with dried cuttlefish:

-Grilled pork belly or straight row, no salt.

Cuttlefish cut into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, stir-fry the pork (ribs) first, then add cuttlefish, stir-fry to dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water open but not open) 1-2 hours, as long as you feel rotten, and the fire will dry up. End.

Remarks: There is a kind of dried cuttlefish in the market that is salty (of poor quality), so you can only soak it more, and then you can't put soy sauce or light soy sauce when cooking.