Braised cuttlefish

Braised cuttlefish

Introduction:

"The meat of stickleback is delicate, tender and delicious, and there are no miscellaneous spines, so I like it very much. I haven't served any dishes well in the past two days. In fact, the dishes are still cooked, that is, I'm lazy. Seeing that everyone is so good, I feel lazy. Father caught the stickleback. The whole body of the stickleback has no scales, and there are three hard spines on both sides of the head. When killing the fish, the left hand should grasp it, and the right hand should pull it out from the gills and viscera together. "

Production steps:

Materials required:

Sashimi: moderate

Lentinus edodes: right amount

Ginger and garlic: right amount

Coriander: moderate

Red pepper: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: Original