粤式煎墨斗

中文介绍主料：墨斗鱼；粤式煎墨斗

辅料：洋葱、尖椒；

调料：白豉油汁，鸡粉；

粤式煎墨斗的烹饪制作方法：

墨斗煮熟去掉筋骨，锅上火放入少许净油，用小火煎制金黄，沥净油，下入洋葱丝，白豉油汁，鸡精炒匀，装盘，炒尖椒，烹入少许酱油，放于中间即可。

口味特点：干香浓郁。

烹饪操作关键：注意煎制时火候的把握。

英文解说Ingredients: cuttlefish;

Accessories: onion, pepper;

Seasoning: soy sauce white sauce, chicken powder;

Cantonese cooking fried fountain production methods:

Remove cooked bones fountain, lit into the pot a little oil purifier, golden fried over low heat, drain oil purifier, down into the onion, white soy sauce, chicken, stir well, transfer to a plate, fried pepper, cooked into a little soy sauce, can be placed in the middle.

Taste characteristics: dry fruity.

Cooking operation key: Note that when the heat fried the grasp.