Salt and pepper cuttlefish

Overview

How to cook Salt and pepper cuttlefish at home

Ingredients. Cuttlefish should be defrosted in advance.
Crush the onion and ginger and boil into a pot to make onion and ginger water.
After the onion and ginger water is boiled, add the cuttlefish and blanch it for 90 seconds.
After blanching, take it out and put it in cold water.
Evenly coat the cuttlefish with cornstarch.
When the oil temperature reaches about 130 degrees, add the cuttlefish to the oil pan and fry.
Fry the baby cuttlefish lightly until slightly burnt and then remove it.
Raise the oil temperature and fry again. The high temperature can force out excess oil.
After frying, drain the oil. Pour more oil into the pot and add the cuttlefish. Use your hands to sprinkle the salt and pepper powder evenly.
Plate.
Serve.
Turn around.