Braised cuttlefish in soy sauce
Overview
When I didn't have love, I would always set some conditions. For example, neat short hair, a slightly chubby appearance, or a pair of small eyes with single eyelids...gosh, what a parameter this is. In fact, at that time, I began to look not at appearance but at content. The person I met later couldn't match my set parameters correctly. Only then did I realize that there is no serious reason to fall in love with someone. Maybe it's because he cooks delicious food and he only cooks it for you. Later, he became my exclusive guinea pig on my food journey. I made this dish to commemorate the French animation "Octopus Love" that we watched together. The orange male octopus and the pink female octopus fell in love with each other. He mustered up his courage, jumped out of the aquarium, and ran towards the human transport vehicle. A battle to save love was launched vigorously on the streets of a small town... There is no vigorous love between us, but we trust each other and cherish this long-lasting love more.
Tags
Ingredients
Steps
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Remove the internal organs of the cuttlefish, remove the suckers, and remove the mouth. Wash and set aside
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Cut other ingredients as shown in the picture
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To prevent the cuttlefish from becoming watery during cooking, first add green onions and ginger slices to boil water, then boil the octopus slices in the water
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Remove the cuttlefish and control the water for later use. Take another pot and add 150ml of water. After the water boils, cook the garlic cloves and onion diced over medium heat (without covering the lid)
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Boil for 15-20 minutes, strain and set aside for later use
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Take a container and mix rice vinegar, oyster sauce, tomato paste, salt, and sugar
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Pour oil into the wok and sauté ginger, green onion, millet and pepper
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Pour in the seasoning sauce you just mixed and stir-fry for a few times, then add the filtered onion soup
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Pour in the blanched cuttlefish and stir-fry continuously
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Finally, reduce the juice over medium heat
