Ingredients
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200g cuttlefish
-
150g celery
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minced ginger
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seasoning
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salt
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chicken powder
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cornstarch
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white pepper
Directions
Tips:
- Clean the cuttlefish, especially its eyes area. Otherwise, it can ruin the whole dish.
- The blanching process should be fast to prevent overcooking. And it also helps to remove excess water.
Steps
|
1
Done
|
Remove cuttlefish’s eyes and mouth bone, rinse and wash. Remove root and leaves of celery and cut into strips. |
|
2
Done
|
Blanch the cuttlefish and celery. Drain and set aside. |
|
3
Done
|
Heat pot with oil. Fry ginger slices until fragrant. Add cuttlefish, celery stripes. Stir-fry over high heat for 1 minute. Season with salt, chicken powder, white pepper powder. |
|
4
Done
|
Use another bowl, mix cornstarch and water. Pour into the pot. Cook until soup thickens. Serve hot. |
