Seasoning: 750g of oil (about 50g), 2 tablespoons of soybean sauce, 2 tablespoons of Shaoxing wine 1 tablespoon, 2 tablespoons of sesame oil12, 4 tablespoons of refined salt monosodium glutamate14, a little of onion, garlic slices and Jiang Mo, and a proper amount of starch.

method of work

1, the cuttlefish is washed and tidied up, and the cuttlefish is tilted with a "cross" flower knife, and then changed into strips with a length of 5 cm and a width of 3 cm, blanched and curled in boiling water, immediately taken out, drained, fried in 80% hot oil, and poured into a colander.

2. Leave a little base oil in the original pot, use onion, ginger and garlic to cook Shao wine, add soybean sauce, refined salt and monosodium glutamate to stir fry, add soup to boil, thicken with water starch, add cuttlefish roll, stir fry evenly, pour sesame oil, and serve.

Tips

* * replacing cuttlefish with sea rabbits is called sauce-fried sea rabbits.

* * Replacing soybean sauce with scallion segments is called scallion explosion ink color.