Accessories: vegetable oil, salt, light soy sauce 5g, ginger 5g, scallion 5g, cooking wine 5g, parsley 2g, pepper granules 1 g.

Steps:

1, main ingredient: 400g cuttlefish larvae. Accessories: 5 grams of vegetable oil, salt, ginger, 5 grams of cooking wine, 20 grams of green onion, 5 grams of spicy peel 10, soy sauce, 2 pieces of pepper 1 g, and coriander.

2. Wash the cuttlefish larvae and remove the internal organs. My cuttlefish larvae are relatively small and need not be cut. (The relatively simple method is to cut open its belly with scissors before cleaning, remove its head, then take out all the internal organs in the belly of cuttlefish larvae and throw them away, clean up the black film inside, and finally remove the mouth of cuttlefish larvae, and then wash them with clear water.).

3, put it in boiling water, blanch for 30 seconds to get it, don't blanch for a long time, rinse it with cold water and drain it.

4. Wash and soak the spicy skin in cold water for a few minutes. If you have time, you can scald it with boiling water for one minute and cut it into pieces. This will make it very fragrant and delicious, and it is not easy to paste. Cut the ginger, cut the green onion and wash the coriander.

5. Cool the oil in a hot pot until the oil is 70% hot. After the spicy skin and pepper grains burst into fragrance, add Jiang Mo and green onions to stir-fry the fragrance.

6. Stir fry the cuttlefish larvae quickly and evenly.

7. Stir-fry the cooking wine evenly (if you like to eat especially spicy food, you can add fresh millet pepper and stir fry together).

8. Add soy sauce and quickly stir-fry the sauce.

9. Add salt and stir fry quickly and evenly.

10, sprinkle with parsley, it is best to turn off the fire, parsley is too soft, you can't fry it, just cut it off.

1 1, quickly stir-fry the fragrance and serve.