material

500g fresh cuttlefish. The marinade contains 3g of dried tangerine peel, 20g of cinnamon, 20g of kaempferia kaempferia, 5g of Amomum villosum, 6g of licorice, 3g of pepper, 20g of star anise10g, 20g of fennel, 10g of tsaoko10g (crushed), 3g of clove, 2 onions and 2 slices of ginger. 6000g of seasoning stock, 250g of soy sauce, 0/50g of crystal sugar/kloc-,0/00g of refined salt/kloc-,200g of monosodium glutamate, 0/00g of sugar/kloc-,50g of dried onion, 50g of fresh ginger and 50g of salad dressing.

working methods

1. Viscerate cuttlefish, wash it, blanch it in boiling water, then cook it in clear water until it is 80% cooked, and take it out for later use.

2. Heat a pot, add sugar, add a little water, slowly cook until dark red, then add 500 grams of water to boil, and let it cool until brown.

3. Ignition in the pot, put the marinade bag into the broth to boil, add sugar, soy sauce, rock sugar, refined salt, monosodium glutamate, dried onion and fresh ginger, and cook for about 2 hours to make the marinade soup.

4. Boil the marinated soup, add cuttlefish to cook, then turn off the fire and marinate for 15 minutes, then take it out and serve with salad dressing.