When cleaning, you should first tear off the epidermis, peel off the back skin and pull off the gray bones.
Then take a container, put more water, put the cuttlefish in it, and pull out its head and internal organs together in the water.
Then dig out the eyes of the cuttlefish in the water, make it run out of ink, and rinse it clean.
When digging eyes, you should pay attention to the fact that there is a lot of ink in their eyes, which is easy to spill and dirty clothes. Operating in water can avoid this problem.
Mozi fish stewed meat
Ingredients: pork belly, fresh cuttlefish, eggs.
Specific practices:
1, wash the eggs, cook them, shell them, and carefully draw 6 gaps with cotton thread for use;
2, pork flying, floating, fishing out for use;
3, fresh Mozi fish, remove the bones and mouth to coat the skin (especially the skin attached to the bones should be cleaned, otherwise it will be very stinky, no need to cut, just separate the beard and body parts to add cooking wine for use;
4, open the oil pan, hot pot cold oil poured into the flying pork belly, mainly to make the pork belly not too oily, stir-fry and then out of the pot;
5. Put three kinds of materials into the stew pot, such as wine, spiced spices, cinnamon and other spices, soy sauce, and add water without any materials. Boil over high fire, and simmer over low fire until the water reaches about 1/3. Then, turn on high fire and add sugar to dry the water. It is necessary to stir fry constantly to prevent the bottom from being stained, and the soup can be completely dried up!
Taste: Pork belly is fat but not greasy, Mozi fish is full of flavor, and eggs absorb the essence of meat and fish, which is very delicious!