Homemade braised cuttlefish in sauce

Overview

Baby cuttlefish, also called small octopus, has high nutritional value but very low fat content. It has many functions of nourishing blood and nourishing yin, nourishing blood and kidneys, removing congestion and relieving pain. It is very suitable for women to eat.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• cooking wine
• cuttlefish
• korean spicy sauce
• olive oil
• garlic
• green pepper
• salt

Ingredients

Steps

1. 1 Frozen cuttlefish are available in supermarkets and have a chewy texture.

   

2. 2 Tear the cuttlefish open, peel off the outer skin, remove the small hard shell, remove the internal organs and eyes, wash and set aside.

   

3. 3 Pour water into the pot and bring to a boil.

   

4. 4 Pour in the cleaned cuttlefish.

   

5. 5 Pour water quickly, but don't wait too long, otherwise the cuttlefish meat will become hard.

   

6. 6 The fished out cuttlefish are quickly put into cold water to keep the crispiness of the cuttlefish.

   

7. 7 Add a small amount of salt and cooking wine to the cuttlefish and marinate for about 20-30 minutes to absorb the flavor.

   

8. 8 Prepare Korean chili sauce, which is the chili sauce used to make bibimbap. The taste of this sauce is very special. If you don’t have it, just use other chili sauce instead.

   

9. 9 Heat the pot until it is 70% to 80% hot, and pour in an appropriate amount of olive oil or salad oil.

   

10. 10 Add garlic and stir-fry until fragrant.

    

11. 11 Add appropriate amount of green pepper and continue to stir-fry.

    

12. 12 Quickly add cuttlefish and stir-fry.

    

13. 13 Add appropriate amount of chili sauce according to personal taste.

    

14. 14 Continue to stir-fry until it changes color, and the braised cuttlefish is ready.