Braised cuttlefish with ginger sauce

Overview

Cuttlefish not only has a crisp and refreshing taste, but also has high protein content, high nutritional value, and medicinal value. Cuttlefish also contains phosphorus, calcium, zinc, iron, magnesium, sugar, vitamin B complex and other nutrients. In addition to the ginger juice braised this time, other methods such as stir-frying, steaming, stewing, boiling, etc. all taste very good.

Tags

• hot dishes
• cuttlefish
• old soy sauce
• rice wine
• seafood soy sauce
• sesame oil
• sugar
• fish sauce
• ginger
• water

Ingredients

Steps

1. 1 Prepare fresh cuttlefish

   

2. 2 Remove the internal organs from the fresh cuttlefish, cut the ginger into shreds, prepare additional ginger slices, mix the seasonings and set aside

   

3. 3 Take a pot and boil an appropriate amount of water, add ginger slices, a little wine and oil, blanch the fresh cuttlefish, scoop it up and let it cool for later use

   

4. 4 Pour all the seasonings into the pot, add half a bowl of water, bring to a boil, add shredded ginger, and turn off the heat

   

5. 5 After the shredded ginger marinade cools down, pour it into a bowl with cooked cuttlefish and marinate for half an hour

   

6. 6 When eating, take out the cuttlefish, put the shredded ginger on the plate, drizzle a little sesame oil, and you can eat