Braised Cuttlefish Pot
A dish featuring cuttlefish as the main ingredient, lightly processed and marinated, then braised with a seasoned base.
Ingredients
Cuttlefish (remove skin, remove innards and wash clean (usually use ice-fresh))
750 g
Base oil
50 g
Base seasoning
650 g
Medicinal wine
20 g
Vinegar
a pinch
Spices
a pinch
Chinese herbal spices
a pinch
Cilantro (cut into segments)
20 g
Scallion (cut into segments)
20 g
Salt (for marinating)
1 g
MSG (for marinating)
3 g
Chicken bouillon powder (for marinating)
2 g
Ginger juice (for marinating)
15 g
Cooking wine (for marinating)
10 g
Spicy seasoning (for marinating, can substitute with numbing-spicy seasoning)
5 g
Instructions
1
Prepare the main ingredient
Remove the skin from the cuttlefish, take out the innards, and wash clean.
2
Marinate the main ingredient
Add to the main ingredient: 1 g salt, 3 g MSG, 2 g chicken bouillon powder, 15 g ginger juice, 10 g cooking wine, and 5 g spicy seasoning, then gently mix until evenly combined.
3
Braise
Pour the base oil into the pot, add the base seasoning, then arrange the marinated main ingredient on top. Evenly sprinkle with the medicinal wine, Chinese herbal spices, and spices. Braise at 270° for 4 minutes, switch to 130° and braise for 3 minutes, release the juices, then braise for another 3 minutes. Sprinkle with scallion and cilantro to finish.
