Braised cuttlefish in vinegar(chu zuo cu men wu yu )

Braised cuttlefish in vinegar

Introduction:

"Black mullet tastes sweet and cold, and has the effect of tonifying spleen, replenishing qi, promoting diuresis and detumescence. After scaling and removing the fin intestine, add a little water and salt and take it in a stew. It can promote the healing of uterus and wound, remove the silt and create a new one. People with deficiency of body after illness often eat cuttlefish stew, which has the effect of nourishing heart, removing dampness and detumescence. I went to the market in the morning and saw a fresh mullet. I immediately bought one and made it at noon. "

Production steps:

Materials required:

Cuttlefish: moderate

Onion: right amount

Garlic moss: right amount

Yipinxian wild pepper: appropriate amount

Ginger: right amount

Garlic: right amount

Sugar: right amount

Vinegar: right amount

Soy sauce: moderate

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Chu Zuo Cu Men Wu Yu