Korean spicy fried cuttlefish
| Frozen cuttlefish 1 bag | Carrot One stick |
| Green pepper Half | Onion Half |
| Garlic 3 petals | Ginger 3 tablets |
| Cooking wine Appropriate amount | Korean chili sauce Two tablespoons |
| Apple juice 50ml | Light soy sauce a spoonful |
| Scallions One stick | Sliced kimchi 50g |
Step 1
Soak the frozen cuttlefish in water and defrost it, squeeze out the small black spots in the middle of the whiskers, then cut the eyes with scissors and clean them thoroughly. Add salt, cooking wine and ginger slices and marinate for 15 minutes.
Step 2
Add cooking wine, salt and ginger slices to the pot and boil the water, blanch the cuttlefish and quickly take it out. Basically, stir it in and take it out.
Step 3
Make the sauce. Chop the garlic into minced garlic and add two tablespoons of Korean chili paste.
Step 4
Add apple juice to dilute, then add cooking wine and light soy sauce to taste.
Step 5
Slice the vegetables as shown in the picture.
Step 6
Heat oil in a pan, add vegetables and stir-fry.
Step 7
Stir-fry the vegetables until almost cooked, add the prepared sauce, cut into pieces and soakQuickly stir-fry vegetables and cuttlefish larvae evenly.
Step 8
Sprinkle green onion rings on a serving plate and serve. If you have cooked sesame seeds, sprinkle some more to make it more fragrant~ Korean spicy fried cuttlefish cooking tips Baby cuttlefish is particularly easy to cook. If it is overcooked, the meat will become stale. Therefore, when blanching only one roll must be taken out quickly. Since it cannot be overcooked, it is very important to marinate it in advance to remove the fishy smell and absorb the flavor. Oh~ and the secret to delicious food is that diluting the chili pepper with apple juice can add a wonderful flavor~
