Cuttlefish and leek(mo yu jiu cai )

Cuttlefish and leek

Introduction:

"The name of the dish is leek cuttlefish. It belongs to Zhejiang cuisine. The time of scalding cuttlefish should not be too long. Chicken essence can be used instead of salt to flavor it. It tastes fresher."

Production steps:

Materials required:

Cuttlefish: moderate

Leeks: moderate

Salt: right amount

Ginger: 20g

Shaojiu: moderate

Oil: 2 tbsp

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Mo Yu Jiu Cai