Five Spices
Cuttlefish
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Method |
1.
Remove head, antenna, and skin, clean it up and ready to use.
2.
Score the fish then cut it into cubes, cut the rest to a 4cm
length.
3.
Boil water and add spring onion, and ginger, blench the head
and the rest, redo the blench again.
4.
Blench the cubes as 3.
5.
Heat up 2T cooking oil, pour the oil into seasoning A, mix
with seasoning B as dipping sauce. Pour sauce over cuttlefish, ready to serve.