Flash-Fried Scored Cuttlefish

Name: Flash-Fried Scored Cuttlefish
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: Chinese
Ingredients: 500 g Cuttlefish meat (scored into blocks); 15 g Cilantro; 5 g Wet cornstarch (for thickening); 5 g Wood ear mushroom; 5 g Minced ginger; 5 g Green peas; 25 g Soaked magnolia lily slices; 60 g Peanut oil; Scallion (minced), to taste; Garlic, to taste; Cooking wine, to taste; Sugar, to taste; Fine salt, to taste

A Huaiyang cuisine specialty featuring cuttlefish scored in a cross-hatch pattern and quickly stir-fried for a tender, delicate texture.

22 min

Easy

0 favorites

Ingredients

Cuttlefish meat (scored into blocks) 500 g

Cilantro 15 g

Wet cornstarch (for thickening) 5 g

Wood ear mushroom 5 g

Minced ginger 5 g

Green peas 5 g

Soaked magnolia lily slices 25 g

Peanut oil 60 g

Scallion (minced) to taste

Garlic to taste

Cooking wine to taste

Sugar to taste

Fine salt to taste

Instructions

Preparation

Cut the cuttlefish meat into scored blocks, blanch briefly in boiling water, and set aside. Heat the peanut oil to about 60% hot (roughly 180°C / medium-hot).

Stir-Frying

Add the minced scallion, ginger, and garlic, then stir in the magnolia lily slices, scored cuttlefish, wood ear mushrooms, green peas, and cilantro. Season with cooking wine, sugar, and fine salt, thicken with the wet cornstarch slurry, and serve immediately.