Cuttlefish is one of the four economic fisheries in Zhoushan Fishing Ground. There are many cooking methods in Zhoushan Cuttlefish. Today, a traditional practice is introduced: braised and grilled.
Chop the onions, garlic, ginger, etc. for later use.
The squid is washed and kept in its entirety and ready for use.
Water is released from the pot, and the squid is shaped when the water is opened.
After 2 minutes, drain and drain.
Hot pot cold oil, oil 70% when added with prepared onion garlic ginger, etc., saute.
Add squid, add rice wine, soy sauce, sugar, balsamic vinegar, add red rot, add water, add onion, simmer for 10 minutes.
Turn off the fire when the juice is basically collected.
Plate, sprinkle with chopped green onion.