Recipe and Cooking Techniques for Stir-Fried White Cuttlefish Shreds

[Features]The fish shreds are snow-white, complemented by three kinds of shredded ingredients in this stir-fried white cuttlefish shreds dish; the colors are pleasing to the eye, the texture is soft, tender and smooth, and the taste is delicious. It is a delicacy for early spring.

[Ingredients]

300 g cuttlefish. 10 g rehydrated shiitake mushrooms, 100 g green leafy vegetables, 20 g egg white, 15 g ham. 20 g Shaoxing wine, 10 g scallion-ginger juice, 2 g refined salt, 15 g water starch, 1.5 g monosodium glutamate (MSG), 500 g lard (100 g actual consumption).

[Preparation Process]

Clean the cuttlefish, cut off the flesh on both sides, lay it flat on the cutting board skin side down, lightly pound the flesh with the back of a knife until the bones stick to the skin, then scrape off the flesh with a knife and lightly mince it into a paste. Add Shaoxing wine, scallion-ginger juice, refined salt, egg white and water starch, mix and stir until it becomes sticky, then pour it into a funnel made of kraft paper. Heat a wok over the fire, add rendered lard, and when it reaches 30% heat (about 66°C), slowly squeeze the fish paste from the funnel through the small opening into the oil, remove when cooked, and cut into 4 cm long sections. Cut the auxiliary ingredients into shreds, put them into the original wok and stir-fry, add Shaoxing wine, refined salt, scallion-ginger juice, chicken broth and MSG, pour in the fish shreds, shake the wok, thicken with water starch, drizzle with rendered lard, toss the wok and plate to serve.