Dried Cuttlefish in Oyster Sauce

1 dried cuttlefish

1/2C young ginger, shredded

2 T cooking oil

(1)

3 T oyster sauce

1/4 t salt

1 T sugar

1 t ginger juice (use a lemon press)

3 T soup stock

pinch of MSG, optional

(2)

1 t Shaohsing or other rice wine

1. Soak the dried cuttlefish in lightly salted water for 24 to 36 hours. The water level must be one inch above the cuttlefish. After soaking, the cuttlefish will expand and soften. Remove and wash.

2. Cut into 2 to 3 long strips. Cut at an angle into large thin slices. Cut two layers of forge on each piece. (See illustration.)

3. Blanch the cuttlefish slices in boiling water about 30 seconds (or up to one minute, depending on the slice thickness). Put the cuttlefish into a bowl of ice water to cool. Remove. (The soaking in ice water may be omitted, if desired.)

4. Mix (1) together thoroughly.

5. Heat a wok or frying pan, then turn the heat to medium low. Add the oil, then (1), and bring to a boil. Pour the sauce into a small bowl, and sprinkle (2) over the top of the sauce. Dip the cuttlefish in the sauce before eating.