The pickled pepper cuttlefish is so delicious, one bite is sour and spicy, easy to learn, and collected

 

　　

The main ingredient of this dish is the unique "bell pepper" of Sichuan, which is small and round, and the color is red, like a small lantern. With snow-white cuttlefish larvae, the white is translucent and red, complementing each other, it will give people a visual temptation. A bite of pickled peppers, full of strength, spicy mild, spicy appetizer, plus delicious soup, once became a signature dish in Sichuan.

　　

Pickled pepper cuttlefish baby ingredients need:

300 grams of cuttlefish larvae, an appropriate amount of bubble pepper, a few soaking two wattle sticks, a small piece of pickled ginger, an appropriate amount of oil, half a bowl of pickled pepper water, an appropriate amount of Sichuan pepper, an appropriate amount of salt, and a spoonful of cooking wine

　　

Pickled pepper cuttlefish preparation steps:

1. Wash the cuttlefish larvae after thawing, then change the knife into small pieces, then wait for the water in the pot to boil, add a spoonful of cooking wine to blanch, and wait until the cuttlefish larvae are curled and drained for later use.

　　

2. Prepare pickled peppers and pickled ginger, and you don't need to change the knife to soak bell peppers, but you need to cut pickled ginger and pickled two vitex strips into slices and segments.

　　

3. Heat the oil, add the prepared pickled peppers, pickled peppers, and Sichuan peppercorns after the oil in the pot is hot, and fry over medium heat to bring out the sour and spicy taste.

　　

4. Then pour in the blanched cuttlefish and stir-fry for a while over high heat.

　　

5. Then pour in a small half bowl of pickled pepper water and cook over high heat for two minutes.

　　

6. Then add a little salt to dry up the soup and you can get out of the pot, whether it is white and red, which is very beautiful and eye-catching.

　　

Tips:

1. Generally, pickled peppers are relatively salty, so in the end, you have to make a decision after tasting the salt or not.

2. When buying cuttlefish larvae, it is generally necessary to choose a bright color and a more elastic touch, if you feel soft and rotten when you touch it with your hands, it is not recommended to buy it again, because it is not fresh.

3. It is best to use Sichuan specialty bell pepper for pickled peppers, which are spicy but not dry, and delicious enough!