Stir-fried Cuttlefish

Name: Stir-fried Cuttlefish
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 500g Cuttlefish meat (cut into crosshatch blocks); 15g Cilantro; 5g Wet cornstarch (for thickening sauce); 5g Wood ear mushrooms; 5g Minced ginger; 5g Green peas; 25g Soaked bamboo shoots; 60g Peanut oil; to taste Scallion (chopped); to taste Garlic (chopped); to taste Shaoxing wine; to taste White sugar; to taste Fine salt

爆乌花 is a classic Huaiyang stir-fried cuttlefish dish made with cuttlefish meat as the main ingredient, paired with wood ear mushrooms and sliced dried bamboo shoots.

20 min

Easy

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Ingredients

Cuttlefish meat (cut into crosshatch blocks) 500g

Cilantro 15g

Wet cornstarch (for thickening sauce) 5g

Wood ear mushrooms 5g

Minced ginger 5g

Green peas 5g

Soaked bamboo shoots 25g

Peanut oil 60g

Scallion (chopped) to taste

Garlic (chopped) to taste

Shaoxing wine to taste

White sugar to taste

Fine salt to taste

Instructions

Initial preparation

Cut the cuttlefish meat into crosshatch blocks, blanch in boiling water, heat peanut oil to 60% of its smoking point.

Stir-frying

Add scallion, minced ginger, and garlic, then add bamboo shoots, cuttlefish, wood ear mushrooms, green peas, and cilantro. Add Shaoxing wine, white sugar, and fine salt, then thicken the sauce with wet cornstarch.