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Method:
Clean cuttlefishes and slice
horizontally into small pieces. Blanch in hot water together
with scallion, wine and ginger. Remove. Fry ginger in 3
tablespoons black sesame oil over low heat. When the ginger
begins to curl, add cuttlefish, garlic and chili peppers. Stir
well before adding all other ingredients and bring to a boil.
Add basil in after 5 minutes. Transfer to clay pot and serve.
Note: Do not cut open the
cuttlefish after cleaning so that when you cut, you get rings instead
of slices. Blanch cuttlefish before cooking so that water will
not be released during cooking.
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