Fried cuttlefish with leeks

Overview

The leeks I planted have just been harvested, and I just want to fry something with them, so I just fry cuttlefish rings. The non-vegetables I grow myself use organic fertilizer, so the taste is stronger than those sold in the market.

Tags

• hot dishes
• home cooking
• carrot slices
• chives
• clear water
• flour
• frozen cuttlefish rings
• garlic
• ginger
• liquor
• onions
• refined salt
• white sugar
• pepper

Ingredients

Steps

1. 1 Put 1 tsp of refined salt in a bowl, pour in the cuttlefish rings, add water until the surface of the ingredients is covered, soak until the ingredients melt and soften, then remove and rinse;

   

2. 2 Cut the cuttlefish tentacles into groups of about 2, break the rings into half and then add flowers to the edges;

   

3. 3 Drain in a drain pan;

   

4. 4 Add 2 tablespoons of flour and spread evenly on the cuttlefish so that the cuttlefish has a protective film;

   

5. 5 Cut leeks into sections and shred onions and set aside;

   

6. 6 Slice carrots, garlic, and ginger, and shred onions;

   

7. 7 Pour water into the pot, add refined salt and white wine. After the water boils, put the cuttlefish in a large strainer. Swing it in the boiling water until the cuttlefish just changes color. Drain in a drain pan and set aside;

   

8. 8 Turn on the pot, heat the pot, add oil, add 1/3 of the onion, garlic slices and ginger slices, stir-fry for a few times;

   

9. 9 Add carrot slices, turn a few times, and sauté until fragrant;

   

10. 10 Pour in the leeks and remaining onion shreds and cook until half cooked;

    

11. 11 Add cuttlefish, add 1/2 tsp salt, 1/3 tsp pepper and 1/4 tsp sugar;

    

12. 12 Pour a few times quickly, pour 1/2 tablespoon of white wine along the edge of the pot, turn off the heat and put on a plate.