Stir-Fried Cuttlefish with Yummy Soya Sauce . 豉油皇快炒鮮墨魚
豉油皇快炒鮮墨魚
When you see some fresh cuttlefish, what will you do? I bought it right away and stir-fry it with yummy soya sauce. It is so crispy and delicious....and easy.
如果你在海鮮店看見游水鮮墨魚，你會怎樣？我隨即買了些，用豉油皇快炒。 味道好，墨魚又爽脆，而且做法簡單。
Stir-Fried Cuttlefish with Yummy Soya Sauce
Ingredients:
Live Cuttlefish 400g (Chilled cuttlefish is fine, please ask the seafood stall people to cut and clean it for you)
Oil 2 tbsp
Oil 2 tbsp
Ginger, patted 2 slices
Spring Onion, sectioned 1 stalk
Chinese Parsley, cut into 2 1 stalk
Shallot, sliced 1 whole
Oyster Sauce 1 tbsp
Light Sauce 1 tbsp
Magi Sauce 1 tsp
Dark Sauce 1/2 tbsp
Sugar 1/2 tsp
Shaoxing Wine 1 tbsp
Sesame Oil 2 drops
Peppercorn Oil 2 drops(optional)
Method:
Spring Onion, sectioned 1 stalk
Chinese Parsley, cut into 2 1 stalk
Shallot, sliced 1 whole
Oyster Sauce 1 tbsp
Light Sauce 1 tbsp
Magi Sauce 1 tsp
Dark Sauce 1/2 tbsp
Sugar 1/2 tsp
Shaoxing Wine 1 tbsp
Sesame Oil 2 drops
Peppercorn Oil 2 drops(optional)
Method:
1. Clean the cuttlefish thoroughly, take away the hard parts and skin; slice it slantingly to get thin and big pieces and pat dry
2. Heat up a wok and oil over medium high heat, pan-fry ginger, spring onion, chinese parsley and shallot slices till fragrant, keep oil and take away all the other ingredients; add in oyster sauce, stir-fry a bit, add in all the sauces and sugar, toss well, then add in wine, fry till bubbling
3. Add in cuttlefish, fry for 5 seconds, turn cuttlefish to the other side and fry for another 5 seconds, drop in sesame oil and peppercorn oil, toss and dish up. Serve.
Cooking Tips:
1. The ink from cuttlefish can be messy, it is better to ask the shopkeeper to cut and clean it for you
2. Only quick-fry could keep cuttlefish crispy, so the whole frying time should be kept within 15 seconds
豉油皇快炒鮮墨魚
材料：
鮮墨魚 400g（冰鮮也可，請海鮮店員代處理及清潔好）
油 2 tbsp
薑，拍鬆 2片
蔥，切段 1 根
芫荽，切成 2 段 1 根
乾蔥，切片 1 顆
蠔油 1 tbsp
生抽 1 tbsp
美極醬油 1 tsp
老抽 1/2 tbsp
糖 1/2 tsp
紹酒 1 tbsp
麻油 2滴
麻辣油 2滴（可免）
做法：
1. 洗淨墨魚，取走軟骨和墨魚衣; 斜切成大薄片
2. 炒鍋中大火加熱油，加入薑片，蔥段，芫荽段和乾蔥片炒香，取起料不要，留油；加入蠔油，略炒；再加入所有調味和糖，炒勻，灑入酒，炒至滾
3. 加入墨魚，煎5秒鐘，翻面，又煎5秒鐘，快手灑入麻油和麻辣油，搖勻上碟。
提示：
1.墨魚汁很難清理，最好請店主代勞
2. 要炒墨魚口感脆，要快手，墨魚不可過老，炒程要在15秒內
油 2 tbsp
薑，拍鬆 2片
蔥，切段 1 根
芫荽，切成 2 段 1 根
乾蔥，切片 1 顆
蠔油 1 tbsp
生抽 1 tbsp
美極醬油 1 tsp
老抽 1/2 tbsp
糖 1/2 tsp
紹酒 1 tbsp
麻油 2滴
麻辣油 2滴（可免）
做法：
1. 洗淨墨魚，取走軟骨和墨魚衣; 斜切成大薄片
2. 炒鍋中大火加熱油，加入薑片，蔥段，芫荽段和乾蔥片炒香，取起料不要，留油；加入蠔油，略炒；再加入所有調味和糖，炒勻，灑入酒，炒至滾
3. 加入墨魚，煎5秒鐘，翻面，又煎5秒鐘，快手灑入麻油和麻辣油，搖勻上碟。
提示：
1.墨魚汁很難清理，最好請店主代勞
2. 要炒墨魚口感脆，要快手，墨魚不可過老，炒程要在15秒內
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