Braised Cuttlefish Roe
Braised Cuttlefish Eggs — a Shandong (Lu) cuisine soup featuring tender, milky-white cuttlefish eggs in a light, pale-yellow broth with a mildly sour and spicy flavor.
Ingredients
Cuttlefish roe (cuttlefish egg sacs, main ingredient)
120 g
Chicken fat (seasoning)
10 g
Chicken broth (seasoning)
260 g
Chopped cilantro (washed and sterilized, seasoning)
2 g
White pepper powder (seasoning)
a pinch
Wet cornstarch (seasoning)
8 g
Salt (seasoning)
1 g
MSG (seasoning)
3 g
Ginger juice (seasoning)
8 g
Soy sauce (seasoning)
2 g
Vinegar (seasoning)
2 g
Cooking wine (seasoning)
to taste
Instructions
1
Soaking to Remove Fishy Smell
Wash the cuttlefish roe with warm water, then peel off the membrane. Place into a wok with cold water, bring to a boil over high heat, then remove from heat and soak for 5–6 hours. After that, separate the cuttlefish roe piece by piece and place into a wok with cold water, heat to 70–80% boil over high heat, replace with cold water and heat again. Repeat this process 5–6 times to remove the salty fishy smell.
2
Braising
Pour the chicken broth, cuttlefish roe, cooking wine, ginger juice, salt, soy sauce, and MSG into the wok, and bring to a boil over high heat. Skim off the foam, add the diluted wet cornstarch, stir evenly, then add white pepper powder and vinegar. Stir a few times, drizzle in the chicken fat, transfer to a bowl, and sprinkle the chopped cilantro on top. Serve.
