Tools/Ingredients: 400g cuttlefish larvae, proper amount of vegetable oil, proper amount of salt, 5g of soy sauce, 5g of ginger, 5g of green onion, 5g of cooking wine, 2 parsley, and prickly ash granules 1 g.
1, remove the head, then take out all the internal organs in the cuttlefish larvae, throw them away, and clean the black film and mouth inside.
2, put it into boiling water, blanch for 30 seconds to get it, don't blanch for a long time, rinse it with cold water and drain it.
3. 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.
4. 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.
5. Stir fry the cuttlefish larvae quickly and evenly.
6. Stir-fry the cooking wine evenly. If you like to eat especially spicy food, you can add fresh millet pepper and stir-fry.
7. Add soy sauce and quickly stir-fry the sauce.
8. Add salt and stir fry quickly and evenly.
9, sprinkle with coriander, it is best to turn off the fire, coriander is too soft, can not be fried, can be broken.
10, quickly stir-fry the fragrance and serve.