400g clean cuttlefish. 5g of refined salt, 3g of monosodium glutamate, 3g of pepper, 3g of Jiang Mo, 5g of Shaoxing wine, 5g of minced garlic, 2g of chopped green onion, 0/5g of wet starch1000g of cooked lard.

Cut cuttlefish into a square with a length of 5 cm and a width of 2.5 cm, take a small bowl, add refined salt, Shaoxing wine, pepper, monosodium glutamate, white soup and wet starch, and make a sauce. Remove cuttlefish in boiling water, then put a wok on the stove. When cooked lard is added and burned to 70% heat (about 175℃), the cuttlefish is fried in oil and then taken out and drained. Leave the bottom oil in the original pot, add minced garlic, chopped green onion and Jiang Mo, stir-fry and pour in cuttlefish. Cook the sauce and turn it quickly.

Mixed cuttlefish

500g of washed cuttlefish, 250g of sweet green pepper, 250g of scallion, 50g of white sugar, 75g of sesame oil, 25g of monosodium glutamate and 5g of sesame (baked).

1. Wash the clean ink, cut it into 2 mm wide and 2/3 deep herringbone patterns, then cut it into squares of 1 cm, put it in a boiling water pot, and scald it until it is crisp and soft.

2. Wash sweet green peppers, remove pedicels and seeds, wash and cut into 1 cm square; Peel the scallion, wash it, cut it into small pieces of 1 cm, and fry the green pepper pieces and scallion pieces with oil respectively.

3. Add sugar and monosodium glutamate to the soy sauce, and turn it into a thick juice with low heat. When eating, mix cuttlefish, onion, green pepper and soy sauce thick juice together, pour into a plate and sprinkle with sesame seeds.

Fried cuttlefish

250g fresh cuttlefish (Mo Dou) meat, peas 150g (which can also be replaced by Chinese kale stalks), 50g fresh garlic, 50g fish sauce, 5g monosodium glutamate, raw flour 15g, pepper 0. 1g, sesame oil 1g and raw oil 500g.

(1) Wash the cuttlefish first, draw a few straight lines on the cuttlefish with the tip of the knife, and then fly the knife pieces with the oblique knife method (that is, the two pieces are connected together). Wash the fish and garlic and cut them into oblique sections. Wash the peas for later use.

(2) Heat a cauldron, add cooking oil until the oil temperature reaches about 200℃, add cuttlefish slices, add cornstarch and a little water and mix well, pour into the cauldron to get oil, then take out, then pour garlic slices and peas into a wok and fry until cooked, add fish sauce, monosodium glutamate, pepper and sesame oil, and then pour cuttlefish slices into the cauldron and mix well.

Saussurea medusa

600g of cuttlefish, 50g of potherb mustard150g, 2 teaspoons of soy sauce and 2 teaspoons of sugar 1/2.

1. Wash the cuttlefish, cut the flowers inside, cut them into small pieces, blanch them quickly with boiling water, then take them out and shower them with cold boiling water.

2. Chop cabbage.

3. Put 3 tablespoons of oil in the pot, stir-fry the cabbage first, then add the cuttlefish and seasoning and stir well.

Reminder: 1. Don't scald the cuttlefish for too long, or the meat will be too old.

2. the cabbage is fried quickly, and the pot can't be covered. the fried color is green.