Seafood practice is not difficult, the simplest is white scorched, water boiling eight points into the seafood and other water white boiling on the pot, and does not destroy the original flavor, texture is also tender and delicious. The important thing is the seasoning.

Main

Fresh cuttlefish

Accessories

Pepper Oil

Pepper Salt Oyster Sauce

Garlic Ginger

Kitchen State Salt Soy Sauce

Oil Splash Cuttlefish Rolls Step by Step

1. cuttlefish cut a cross knife, blanch in the pot.

2. according to personal taste will be oyster sauce, soy sauce with warm water into a sauce, cuttlefish roll plate sprinkled with salt and garlic, the pot is hot pour cooking oil (usually frying the amount of a little bit more) pepper (like spicy can be put some dry chili pepper) stir fry flavor, while hot in the cuttlefish rolls on the top, and then poured on the adjusted juice. Delicious cuttlefish rolls are ready.

Tips

Blanch cuttlefish rolls when the water bubbling can be placed in the pot, the water becomes white and boiled immediately start the pot, so that the cuttlefish rolls just well cooked, remember to put two slices of ginger in the water to fishy.