Large cuttlefish marinade dish

1 large cuttlefish

1 piece cinnamon

Two star anise

2 pieces dried chili

A handful of Sichuan pepper

Rock candy bar

Knot 1 shallot

2 pieces of ginger

Half a cup of cooking wine

Half a cup of dark soy sauce

First of all, we must deal with cuttlefish, pay attention to the cuttlefish body can not be cut open, can not skin, the cuttlefish internal bones out

Remove mouth parts and eyes with scissors and rinse

Then make the bag: Put cinnamon, star anise, dried chilli and Sichuan peppercorns into a cloth bag and close

When the water in the pot boils, add rock sugar

Feed pack

Scallions and ginger slices

Then add cooking wine and dark soy sauce

Then add the cuttlefish and bring to a boil over high heat

Skim off the foam, cover the pan and turn the heat to low

Cook for 30 to 40 minutes, until the cuttlefish is soft and fragrant

Turn the heat to medium, add a little salt, and turn the cuttlefish to coat evenly

When the liquid is almost dry, you can turn off the heat

Let the cuttlefish cool down and peel off the skin by hand

Tear into evenly spaced strips

Drizzle with a little of the rest of the liquid

We want to choose a good elasticity of cuttlefish, the ink is not so much, it is relatively fresh

Do not choose very transparent cuttlefish, it may bubble

When cleaning, pay attention to gentle gestures to minimize the destruction of internal organs

When cleaning the eyes, hold the entire cuttlefish head under the water so dirty water doesn't splash

The point of cooking is not to peel, there are a lot of gum in the skin, this method will be good elasticity, good degree,