Stuffed Cuttlefish
A Shandong (Lu) cuisine dish: shrimp, pork tenderloin, and pork skin aspic are diced, seasoned, and used as stuffing that is filled into a cleaned squid, then steamed until cooked and finished with a glossy oil-and-starch sauce. The finished dish is white and attractive, with a fresh, appetizing taste.
Ingredients
cuttlefish (remove ink sac and cartilage, blanch in boiling water)
to taste
peeled shrimp (cut into 0.3 cm dice)
to taste
pork tenderloin (cut into 0.3 cm dice)
to taste
pork skin jelly (cut into 0.3 cm dice)
to taste
fish meat (ground into paste)
to taste
soy sauce (for seasoning)
to taste
minced scallion and ginger (for seasoning)
to taste
bright oil (drizzled over the dish before serving)
to taste
salt (for seasoning)
to taste
MSG (for seasoning)
to taste
cooking wine (for seasoning)
to taste
wet starch (for thickening sauce)
to taste
Instructions
1
Prepare cuttlefish
Remove ink sac and cartilage from cuttlefish, blanch in boiling water and set aside
2
Make filling
Cut peeled shrimp, pork tenderloin, and pork skin jelly into 0.3 cm dice, mix with salt, soy sauce, MSG, cooking wine, and minced scallion and ginger to form the filling
3
Prepare fish paste
Grind fish meat into paste, season with salt, cooking wine, and MSG
4
Fill and seal
Place the prepared filling into the cuttlefish cavity, seal the opening with the fish paste
5
Steam
Steam the cuttlefish in a steamer until fully cooked, remove and arrange on a serving plate
6
Pour sauce
Add the original cooking broth to a ladle, thicken with wet starch, drizzle with bright oil, then pour the sauce over the cuttlefish and serve
