Braised cuttlefish in brown sauce(lan ren cai hong shao mo yu )

Braised cuttlefish in brown sauce

Introduction:

"Now we all advocate" eat light, eat light ", but I like braised food most.. What kind of braised meat? Braised chicken wings? Braised duck... I love you so much.. A look at the color and lustre makes you appetite... It's just rice and soup... Today, what I'm going to do is "braised cuttlefish". Although the fried cuttlefish is delicious and light in color, it's still "boring" to eat with rice. We have the taste of braised cuttlefish... More importantly, it's definitely a lazy dish.. Do not over water, do not stir fry, as long as all the materials can be a boil.. Let's go and have a look with me.. It's the first time I've uploaded a dish

Production steps:

Step 1: treat the cuttlefish. After the frozen cuttlefish is thawed, remove the viscera and skin it.

Step 2: Materials: Processed cuttlefish (SQUID is OK) < br > seasoning: 2 star anise, cinnamon, 1 piece of pepper, 1 cooking wine, brown sugar, a little old soy sauce. I'm old.

Step 3: in the pot into the water can not be more than cuttlefish, and then add all the seasonings, star anise, cinnamon, pepper cooking wine, brown sugar, soy sauce.

Step 4: put all the seasonings in.. Boil.

Step 5: put cuttlefish into the soup after boiling.. Bring to a boil again and cook over medium heat.

Step 6: after the soup is dried.. Turn off the fire. As shown in the picture.

Step 7: loading.. First put the cooked cuttlefish on a clean cutting board.. Cut into strips.. It's on the plate.

Step 8: pour on the soup.

Step 9: finally, I sprinkled some white sesame seeds... okay.. Let's enjoy it.

Materials required:

Cuttlefish: 250g

Star anise: 2

Cinnamon: 1 piece

Pepper: 1

Cooking wine: moderate

Brown sugar: right amount

Soy sauce: moderate

Old style: moderate

Oil: a little

Note: it's important to collect the soup.. Make sure you leave some soup in the pot. Don't leave only a dry cuttlefish in the soup.. That's not good..

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Lan Ren Cai Hong Shao Mo Yu