The method of never getting tired of eating cuttlefish is simple, spicy and crispy, and one bite is really enjoyable

Cuttlefish is what we often call cuttlefish, and cuttlefish larvae are small cuttlefish, because its meat is relatively tender and nutritious, and is loved by the majority of people. 

Whether the cuttlefish are stir-fried or boiled in soup, the taste is particularly delicious, tough and chewy. What I want to do today is to fry the green pepper onion and the cuttlefish, the cuttlefish with the green pepper and onion can remove a large part of its fishy smell, and the green pepper is a little spicy and special rice, if you like to eat spicy, you can fry the pepper again, and the taste will be more sufficient.

Green pepper onion cuttlefish

Raw materials

450 grams of cuttlefish, 1 green pepper, half an onion, 1 piece of ginger, 1 bottle of beer.

seasoning

Salt, chicken essence, light soy sauce, oyster sauce, cooking wine, pepper, dark soy sauce, and cooking oil.

method

Part 1: Clean 450 grams of cuttlefish larvae, the purchased cuttlefish larvae have been offal, so just wash them with water a few times, clean and squeeze out the water and put it on a plate, add 1 spoon of salt and cooking wine, half a spoon of chicken essence, 1 spoon of light soy sauce and oyster sauce, an appropriate amount of pepper, and then mix evenly with your hands and marinate for 10 minutes to make it flavorful. 

Part 2: Slice the ginger, chop the garlic, chop the onion and green pepper into small pieces, cut them all and put them on a plate for later use. 

Part 3: Heat the oil, add ginger slices and garlic and stir-fry until fragrant, then pour in green peppers and onions and stir-fry slightly. 

Part 4: Then pour in the cuttlefish larvae and fry them over high heat for one minute, pour in a little dark soy sauce to adjust the color, and the salt has been put when marinating the cuttlefish larvae, so there is no need to put it here again. 

Part 5: Then pour in a little beer, cover and simmer for 2 minutes. 

Step 6: When the time is up, open the lid, collect the juice, and finally pour in the water starch to thicken and then remove from the pot. 

The cuttlefish baby is ready, fragrant and tender, and the green pepper is a little spicy, especially with rice and wine, and it is very enjoyable to eat one by one.

Tips: Pour the beer into the young cuttlefish and don't simmer for too long, 2 minutes is enough, otherwise it won't taste good when it is old.

Adding beer can remove the fishy smell of cuttlefish larvae, and at the same time can play a role in enhancing the flavor, and water can also be used without beer.