Braised cuttlefish
Overview
Braised cuttlefish has a fresh and tender texture, similar to boiled cuttlefish, but wrapped in a thick sauce, the taste is close to grilled cuttlefish, very delicious!
Tags
Ingredients
Steps
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Remove the eyes and mouthparts from the head of the cuttlefish, remove the internal organs and ink sac from the trunk, wash and set aside. The cuttlefish skin can be peeled or not, and there is not much difference in taste after roasting.
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Take a small bowl, mix an appropriate amount of light soy sauce, dark soy sauce, sugar, and five-spice powder, add an appropriate amount of water, stir evenly, and make a braised sauce.
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Take a non-stick pan, put the prepared cuttlefish into the pan, heat it over high heat without adding oil, and let it cook for a while.
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Then pour in the braised sauce and keep on medium heat.
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During this period, use a spoon to continuously scoop up the soup and pour it on the cuttlefish, turning it over halfway through. Remove the cuttlefish after its flesh tightens and its body expands.
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Cut green onions into shreds and soak in water for later use
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Wait for the cuttlefish to cool slightly and then cut it into even circles (note, do not cut it to the bottom, otherwise it will not look like the picture). Heat the remaining braised sauce in the pot over high heat until thickened, then pour the sauce evenly over the cuttlefish.
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Shredded scallions for garnish
