Ingredients: (4 servings)
11 ozs of cooked small cuttlefish, 1 tablespoon of ginger shreds and 3 tablespoons of oil.
Seasoning:
1/2 tea spoon of salt (If the cooked cuttlefish you bought is salty in itself, just spare the salt.), 1 table spoon of soy sauce, 1/2 table spoon of sugar, 1/2 tea spoon of M.S.G. and 1 table spoon of wine.
Method:
1. Wash cooked cuttlefish clean. Get rid of its internal organs if necessary. Drain off water.
2. Pour oil into a pan. Add in ginger shreds to stir-fry. Put in cooked cuttlefish when ginger shreds become flavored. Stir-fry for 1 minute. Season. When there is no juice left in the pan, remove. Serve.
Notes:
1. In addition to being an easy-made dish, it is also suitable for box lunch.
2. The big cuttlefish usually has some little fish or shrimps in its body. To spare labor, you had better use the small ones.
3. You can use the method of steaming instead. Use only half of the oil. Blend cuttlefish with seasoning in advance. Steam. Serve.