Fried cuttlefish roll

Sauté ed cuttlefish roll Ingredients: 400g clean cuttlefish. 5 grams of minced garlic, 3 grams of Jiang Mo and chopped green onion, 5 grams of refined salt, 3 grams of monosodium glutamate, 15 grams of salt, 1 gram of pepper, 75 grams of clear soup, 15 grams of wet starch, and 1000 grams of cooked lard or salad oil (about 100 grams). Production method: 1. Cut the cuttlefish into a wheat spike flower knife [Note 1, cut to a length of about 5 cm and a width of about 5 cm. Put salt, monosodium glutamate, Shaoxing wine, clear soup and wet starch into a small bowl to make juice. 2. Take 2 woks and set them on fire at the same time. Add about 1000 grams of water to 1 wok and bring it to a boil. Heat 1 pig with hot lard, first put the cuttlefish in a boiling water pot, take it out immediately, drain it, then put it in a 70% hot oil pot, fry it until it is 80% ripe, drain it, leave about 25 grams of bottom oil in the pot, add garlic, ginger and chopped green onion, stir it up, pour it into the cuttlefish, cook it in the prepared English sauce, turn over the wok, and pour bright oil on the cuttlefish roll so that the marinade is tightly wrapped.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)