Fried cuttlefish flowers

〖Ingredients〗2 cuttlefish *1 bamboo shoot*4 peppers*a little each of carrot slices and nine-layer pagoda*2 tablespoons minced garlic

〖Seasoning〗 1 tablespoon of soy sauce * 1/2 teaspoon of salt * 3 tablespoons of sugar * 2 tablespoons of white vinegar * a little sesame oil * 1 tablespoon of cornstarch * 1 cup of water * a small amount of wine

〖Method 〗Clean the cuttlefish, cut off its head and whiskers, draw a straight knife on the inside and cut it into 3 equal parts, then cut it with a diagonal knife (that is, cut it continuously with one knife, and then cut it off with the second knife), marinate with a little wine (to remove the fishy smell), and set aside.

2. Boil bamboo shoots and carrots and slice them into slices, and slice peppers diagonally.

3. Heat the oil pan, use 6 tablespoons of oil to fry the cuttlefish over high heat for a while, then take it out. Sauté the minced garlic and chili peppers in the remaining oil until fragrant, add the bamboo shoot slices and seasonings and bring to a boil, then add the cuttlefish and nine-layer pagoda and simmer until the sauce is thickened with terai white powder and water.

4. Drizzle some sesame oil before serving to increase gloss and fragrance.

〖Cooking Guide〗 Cuttlefish can be cut into a cross pattern and shaped into a cylinder. The cutting method described in the article is the cutting method of pork loin, which seems to have more weight.

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