Ingredients
260 g chicken broth, 120 g cuttlefish roe (cuttlefish egg clusters).
Seasonings
10 g chicken fat, 3 g each of wet starch, ginger juice, and MSG, 2 g each of minced cilantro, soy sauce, and vinegar, 1 g salt, and pepper to taste.
Instructions
1. Wash the cuttlefish roe with warm water, then peel off the fatty skin and place them in a wok with cold water. Bring to a boil over high heat, then turn off the heat and let them soak in the water for 5-6 hours. After that, separate the cuttlefish roe pieces one by one and place them back into the wok with fresh cold water. Bring to about 70-80% boiling over high heat, then drain and replace with cold water and repeat the process. Repeat this 5-6 times to remove the salty fishy taste.
2. Pour chicken broth into the wok, add the cuttlefish roe, cooking wine, ginger juice, salt, soy sauce, and MSG, then bring to a boil over high heat. Skim off any foam, stir in the diluted cornstarch slurry and mix well, then add white pepper and vinegar, stir a few more times, drizzle with chicken fat, and transfer to a bowl. Sprinkle with chopped cilantro and serve. This dish features creamy white cuttlefish roe with a tender, delicate texture, and a light, clear yellow broth.