2, simple version of braised cuttlefish. Ingredients: cuttlefish (also known as squid / gogglefish) 2; 2 spoons of dark soy sauce; 4 spoons of soy sauce; 1 spoon of five-spice powder; 2 spoons of sugar; 3 spoons of water. Remove the eyes and mouthparts from the head of the cuttlefish, remove the internal organs and ink sacs from the torso, wash and set aside, the skin can be peeled or not, there is not much difference in the taste after cooking. Mix soy sauce, soy sauce, five-spice powder, sugar and water to make a braising sauce. Take a non-stick skillet, put the cuttlefish into the skillet, and heat it up without oil. Pour in the braising sauce and keep heating over medium heat, keep scooping up the soup with a spoon and pouring it over the cuttlefish, turning it over once halfway through the cooking process. Remove the cuttlefish when the flesh tightens and the carcass swells, and cut into even circles with a knife, being careful not to cut all the way through. Heat the remaining braising sauce in the wok over high heat until thickened, then pour the sauce evenly over the cuttlefish. This makes the cuttlefish taste tender similar to white sear, but in the thick sauce wrapped in flavor and close to goggle-eye big grilled.
3, double pepper fried cuttlefish. Ingredients: cuttlefish; ginger; garlic; red pepper; green pepper; soy sauce; pepper; soy sauce optional. Dried cuttlefish first soak, soak, chopped into small strips. Ginger and garlic minced, green and red pepper cut small circles. Put the oil in the pot to heat, first put a little garlic minced burst incense, ginger all down the pot, turn two smell the flavor cuttlefish into the pot and stir fry. Stir fry a few times, cuttlefish will be fried out of water, this time put a little pepper, a little soy sauce, turn well. Water is almost dry, green and red pepper all into the pan and stir fry, break raw can be, the rest of the garlic all into the pan. Add a few drops of soy sauce color, add salt to taste. Finally, MSG chicken essence their choice to put or not.