Braised cuttlefish in soy sauce

Overview

How to cook Braised cuttlefish in soy sauce at home

Remove the guts of the cuttlefish, wash and set aside.
Cut onions, ginger, garlic, dried red peppers, colored peppers, and onions separately.
Pour 1 spoonful of cooking wine and a few slices of ginger into the boiling water and cook for a while, blanch the cuttlefish, remove and drain.
Add an appropriate amount of salt and a few drops of clear oil to a pot of boiling water, add broccoli and blanch until cooked.
Arrange on plate.
Pour an appropriate amount of oil into the pot, add onion, ginger, garlic, and dry red pepper and stir-fry over low heat until fragrant.
Add onions and saute until fragrant.
Add tomato paste and stir-fry until coloured.
Add cooking wine, sugar, salt, white vinegar, oyster sauce, and light soy sauce and stir well.
Pour in the blanched cuttlefish and stir-fry quickly.
Finally add shredded colored peppers and stir-fry until the soup thickens.
Plate.
Finished product.
Finished product.
Finished product.
Finished product.