Stir-fried cuttlefish
Overview
Cuttlefish not only has a fresh and crisp taste, but also has high protein content, high nutritional value, and rich medicinal value. Cuttlefish is rich in protein, and its shell contains calcium carbonate, shell cutin, mucilage, and a small amount of sodium chloride, calcium phosphate, magnesium salt, etc.; the ink in cuttlefish contains a mucopolysaccharide, and experiments have confirmed that it has a certain anti-cancer effect on mice.
Tags
Ingredients
Steps
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Prepare the ingredients: remove the head and guts of the cuttlefish, onions, and green and red peppers.
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Boil the water in the pot, pour the cuttlefish into the water and blanch it for 10 seconds before curling.
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Pour oil into the wok, add onions, green and red peppers and stir-fry.
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Fry until cooked, add cuttlefish, add chili sauce and stir-fry. Add a little sugar, light soy sauce, a little chicken essence, a little balsamic vinegar, stir-fry evenly and serve.
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Finished product
