Ingredients
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Segmented leek100g
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Small cuttlefish300g
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Shredded ginger5g
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Chopped scallion5g
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Cooking wine15g
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White pepper powder1 teaspoon
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Sesame oil5g
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Salt1 teaspoon
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Oil15g
Preparation
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step 1
Put 1 teaspoon of salt, a teaspoon of white pepper powder, 15g cooking wine and 5g sesame oil into a small bowl and mix them into a sauce
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step 2
Remove the head, eyes and black membrane of 300g small cuttlefish, and slice it
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step 3
Pour 300g water into the mixing bowl
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step 4
Put on the measuring cup, and boil the water at 4min/120℃/BREV1
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step 5
Blanch the small cuttlefish slices at 2min/120℃/BREV1, then take them out and rinse them, and clean the mixing bowl
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step 6
Put 15g oil, 5g shredded ginger and 5g chopped scallion into the mixing bowl
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step 7
Put on the measuring cup, stir-fry the ingredients at 2min/120℃/BREV1
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step 8
Add the small cuttlefish slices, 100g segmented leek and the prepared sauce
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step 9
Without the measuring cup, fry the ingredients at 2min/120℃/BREV1
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step 10
Place the dish onto a plate and ready for enjoyment