Fried cuttlefish slices

Method of fried cuttlefish fillet:

Raw materials for fried cuttlefish fillets:

300 grams of black mullet meat, 150 grams of cabbage, 1 egg white, a little salt, a little chestnut powder, a little sesame oil, a little pepper, a little yellow rice wine, a little sugar, a little chicken soup.

Processing steps of fried cuttlefish fillets:

1. Remove the bone of the black mullet, cut it into thin slices, mix it with refined salt, egg white, pepper, sesame oil and ground chestnut powder, put it into a warm oil pot, stir it with a spoon to avoid sticking, and keep the fish fresh and tender. When it is seven years old, remove it.

2. Add a little oil, wine, refined salt, sesame oil, pepper and sugar into the pot, and then add a little chicken soup to stir fry. Then add the cuttlefish and turn it over. Finally, add the ground chestnut powder and thicken it.

Characteristics of fried cuttlefish fillets:

Delicious and tender, suitable for summer.

Fried cuttlefish slices

Fried cuttlefish fillet is a traditional local dish. Delicious and tender, suitable for summer. First, remove the bone of the black mullet, cut it into thin slices, mix it with refined salt, egg white, pepper, sesame oil and ground chestnut powder, put it into a warm oil pot, stir it with a spoon to avoid sticking, and keep the fish fresh and tender. Mix it until it is seven years old and remove it. Add a little oil, wine, refined salt, sesame oil, pepper and sugar, and then add a little chicken soup to stir fry. Then add the cuttlefish and turn it several times. Finally, add the ground chestnut powder and thicken it. Delicious and tender, suitable for summer.

essential information

Fried cuttlefish slices

[cuisine] all

[taste characteristics] it is delicious and tender, suitable for summer.

Raw materials

Cuttlefish (300g), cabbage (150g), egg white (1), refined salt (a little), chestnut powder (a little), sesame oil (a little), pepper (a little), yellow rice wine (a little), white sugar (a little), chicken soup (a little).

Production process

1、 Remove the bones of the cuttlefish, cut it into thin slices, mix it with refined salt, egg white, pepper, sesame oil and ground chestnut powder, put it into a warm oil pot, stir it with a spoon to avoid sticking, and keep the fish fresh and tender. Mix until it is seven years old and remove it.

2、 Add a little oil, wine, refined salt, sesame oil, pepper and sugar, and then add a little chicken soup to stir fry. Then add the cuttlefish and turn it several times. Finally, add the ground chestnut powder and thicken it. Delicious and tender, suitable for summer.

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