It's quite delicious~ A complete list of cooking methods for cuttlefish ----------Food Cuttlefish, also known as cuttlefish, is a nourishing seafood. It is a high-protein, low-fat seafood food that is especially suitable for women.

Cuttlefish, Pork Belly and Potatoes Ingredients: 150 grams of potatoes, 150 grams of cuttlefish, 50 grams of pork belly.

Seasoning: A section of green onion, a few slices of ginger, a small spoonful of dark soy sauce, 1/4 small spoonful of salt, 1/2 small spoonful of sugar, and a large spoonful of cooking wine.

Method: 1. Peel and cut potatoes into cubes, slice pork belly, clean cuttlefish and marinate in cooking wine for 10 minutes.

2. Heat oil in a pot, add potatoes and fry until the surface turns yellow and take it out.

3. Add pork belly and fry until oil comes out, add onion and ginger and sauté until fragrant.

4. Add cuttlefish, dark soy sauce, sugar, and stir-fry until coloured.

5. Pour in the potatoes, add boiling water to level with the ingredients, add salt and bring to a boil over high heat, then simmer over low heat until the soup thickens.

Milk cuttlefish Ingredients: 750 grams of cuttlefish.

Seasoning: 25g cooking wine, 5g salt, 20g white sugar, 10g scallions, 10g ginger, 5g fermented bean curd (red), 15g bean curd juice, 5g sesame oil.

Preparation method: 1. Remove the bones and internal organs of the cuttlefish, peel off the black fish on the surface, wash it, chop off the cuttlefish head and process it separately.

2. Add water to the pot and bring to a boil, put in the cuttlefish and blanch it, take it out and wash it with water.

3. Heat up the wok, add the blanched cuttlefish, add an appropriate amount of water, add green onions, ginger slices, and cooking wine, bring to a boil over high heat, skim off the foam, and simmer slowly over low heat.

4. Seat another pot, grind the red curd and stir in the curd juice, refined salt, and white sugar. Pour in the cuttlefish with an appropriate amount of soup and cook over high heat. After the cuttlefish is colored and fragrant, thicken the marinade and pour in sesame oil.

Remove from the pan and cool. When eating, cuttlefish can be cut into strips, slices, shreds, cubes, etc. as needed.

Stir-fried white fish roll Ingredients: 300 grams of pure fish (cuttlefish).

25 grams of winter bamboo shoots, half a green pepper, refined salt, appropriate amount of MSG, 2 cloves of garlic, 2 green onions, 250 grams of peanut oil, 25 grams of clear soup, wet starch, and a little pepper.

Method: 1. Cut the fish into 6×3 cm strips with a cross-cut knife.

Cut mushrooms and green peppers into diamond shapes.

Slice winter bamboo shoots and carrots.

Cut green onions into sections and mince garlic into rice.

2. Put the wok on high heat, heat the peanut oil until it is 70% hot, pour in the fish, turn the pan and pour it into a colander to drain the oil.

3. Leave remaining oil in the pot. First put the garlic and scallions into the pot, fry them, then add the chopped mushrooms, winter bamboo shoots, green peppers, and carrots and stir them a few times. Add bone broth, condiments, and wet starch (thick and thin) in turn.

Gorgon), oiled mackerel rolls, stir-fry for a few times and it's ready.

Ingredients for cuttlefish and pork belly soup: 250 grams of cuttlefish, 250 grams of pork belly, 15 grams of almonds, and 5 grams of ginger.

Method: 1. No need to scrape the fresh cuttlefish, wash it whole; scrub the pork belly and put it all into the pot; 2. Add almonds, ginger, 3 bowls of water, simmer for 3 hours, and then drink.

Health tip: This soup can strengthen the stomach and cure stomach dampness, phlegm and gastric ulcer.

Ingredients for mullet and winter melon soup: 500 grams of cuttlefish, 250 grams of winter melon, 25 grams of butter, 10 grams of green onions, 5 grams of ginger, 2 grams of MSG, 50 grams of salad oil, and 8 grams of salt.

Features of mullet and winter melon soup: light and delicious.

Method: 1. Remove the scales from the mullet, remove the internal organs, wash and cut into pieces; lightly fry the mullet in warm oil with sauteed ginger slices; 2. Add rice wine, add a little water and simmer for 20 to 30 minutes; add winter melon slices

, cook for another 5 minutes, sprinkle with chopped green onion, salt and MSG and serve.

Ingredients for cuttlefish stewed chicken soup: one native chicken (the hen is fatter), 250 grams of cuttlefish.

Ingredients: One and a half teaspoons of rice wine, one teaspoon of salt, two slices of ginger, and two green onions.

Method: 1. Make cuttlefish with clean water, usually soak it for half an hour, take it out and wash it, then put it into boiling water and cook it for 5 minutes.

Since cuttlefish vary in size, it is best to soak them without a hard core.

However, before removing the internal organs, you must first remove the ink sac and turn the eyeballs out, and then use clean water to wash away the dirt and ink inside and outside the fish.

2. Cut the chicken and cuttlefish into pieces. Fill a casserole with enough water at one time, put the chicken pieces and cuttlefish, add the rice wine, ginger, and green onions together. Bring to a boil over high heat and simmer for about three hours.

3. After boiling, use a spoon to skim off the foam as much as possible, and finally add salt to taste.

Dongpo Cuttlefish Dongpo Cuttlefish is a Sichuan cuisine, characterized by bright red color, crispy skin and tender meat, sweet and sour with a hint of spicy.

Ingredients: 1 fresh cuttlefish (about 750 grams in weight), 50 grams each of sesame oil, sesame oil watercress, wet starch, and cooked lard, 15 grams of chopped green onion, 1 green onion, 10 grams each of minced ginger and minced garlic, 40 grams of vinegar,

15 grams of Shaoxing wine, 7 grams of dry starch, 1.5 grams of refined salt, 25 grams of soy sauce, 1500 grams of cooked vegetable oil (about 150 grams consumed), appropriate amounts of broth and white sugar.

Production process: 1. Clean the cuttlefish, cut it into two parts, connect the head, leave half of the tail on each side, remove the backbone, and cut six or seven knife lines on both sides of the fish body with a straight knife (

Take it as deep as 2/3 of the fish meat), and then rub it all over the body with refined salt and Shaoxing wine.

Cut the scallions into 7 cm long segments, then cut into shreds and rinse in clean water.

Finely chop the sesame oil bean paste.

2. Heat up the wok and heat the cooked vegetable oil until it is 80% hot. Cover the whole body of the fish with dry starch. Lift up the fish tail, use a frying spoon to scoop oil and pour it on the knife edge. After the knife edge is flipped up and set, place the fish belly in the pan.

Fry in oil until golden brown, remove and plate.

3. Leave 50 grams of oil in the wok, add 50 grams of lard, stir-fry onions, ginger, garlic, sesame oil and watercress until cooked, add broth, sugar, and soy sauce, thicken the gravy with wet starch, sprinkle with chopped green onion, and cook with vinegar.

Add sesame oil, quickly heat up the pan, pour the marinade over the fish, sprinkle with shredded green onions and serve.

Note: The fish must be washed inside and out to remove the blood and tendons inside the fish so that it will have no fishy smell after being cooked.

When frying, the heat should be strong, but not too high, until the color turns golden and the fish body stands upright.