Southern Milk Cuttlefish

Cuttlefish 500g	Nanru (red fermented bean curd) 3 blocks
Nan Milk A little	White sugar 30g
Knorr Chicken Noodles 5g	Ginger 15g
Onions 15g	Cooking wine 30ml
Ginger slices (for searing cuttlefish larvae) 2 tablets	Ice water Appropriate amount

How to make southern cuttlefish

Step 1

Mash southern milk, mince ginger, and chop green onion.

Step 2

Remove the internal organs from the cuttlefish larvae, wash and set aside

Step 3

Boil a pot of water, add ginger slices, blanch the cuttlefish for 1 minute, take it out when the cuttlefish turns from soft to hard.

Step 4

Soak in ice water, drain and set aside.

Step 5

In another pot, add oil and heat it until it is 60% hot. Add ginger and 2/3 of green onion (reserve 1/3 for decoration) and stir-fry over low heat until fragrant.

Step 6

Add the southern milk and southern milk and stir-fry until fragrant

Step 7

Add cuttlefish and stir-fry over high heat

Step 8

Add cooking wine and sugar and cook over high heat until the soup thickens

Step 9

Turn to low heat, add Knorr brand chicken powder for seasoning, and sprinkle with chopped green onion.

Step 10

Cute and chewy snacks Cooking Tips for Southern Cuttlefish Baby

1. The milk is already salty, so there is no need to add salt for seasoning. 2. Soak the cuttlefish in ice water to keep it chewy and chewy.