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Method:
Shred tender ginger, cut scallion into
small sections, slice chili pepper, rinse small cuttlefish well.
Stir-fry shredded ginger with 2 tablespoons oil, add small cuttlefish
and all seasonings to stir-fry until flavor is absorbed but not too
long as overcooking will toughened the cuttlefish. Add scallion
and red chili, mix well and remove. Serve. Select fresh
cuttlefish with complete outside membrane. There is an ink organ
in the middle of the cuttlefish, it can be removed when eating.
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