Ingredients
1 fresh cuttlefish (about 750 g / 1.5 lbs), meat broth as needed.
Seasonings
50 g each of sesame oil, sesame-flavored broad bean paste (or doubanjiang), wet starch, and lard; 15 g each of chopped scallions and Shaoxing wine; 1 scallion white; 10 g each of minced ginger and minced garlic; 40 g vinegar; 7 g dry starch; 1.5 g salt; 25 g soy sauce; 1500 g (about 3.3 lbs) vegetable oil for deep-frying (about 150 g will be absorbed); and sugar to taste.
Instructions
1. Clean the cuttlefish, split it lengthwise into two halves with the heads still attached, leaving half of the tail on each side. Remove the backbone, then make 6-7 crosswise cuts on both sides of the fish body, cutting straight down and then horizontally, with the cuts penetrating about 2/3 into the flesh. Rub the entire fish evenly with fine salt and Shaoxing wine.
2. Cut the scallion whites into 7 cm (about 2.75 inch) sections, then slice into thin strips and soak in cold water; finely chop the sesame oil broad bean paste.
3. Heat a wok over high heat and add vegetable oil, heating it until it reaches about 80% of its smoke point. Coat the entire fish with dry starch, then hold it by the tail and use a ladle to drizzle hot oil over the scored cuts. Once the cuts curl up and set, gently lower the fish belly-side down into the oil and deep-fry until golden brown. Remove and transfer to a serving plate.
4. Leave 50 g (about 1/4 cup) of oil in the wok, add 50 g (about 1/4 cup) of lard, then stir-fry scallions, ginger, garlic, and Pixian broad bean paste until cooked. Add meat broth, sugar, and soy sauce, thicken with a slurry of wet cornstarch, sprinkle with chopped scallions, add vinegar and sesame oil, then quickly remove from heat. Pour the sauce over the fish and garnish with shredded scallions. Note: The fish must be thoroughly cleaned inside and out, removing all blood lines to eliminate any fishy smell. When deep-frying, the oil should be hot but not too high—fry until the fish is golden brown and firm. This dish features a glossy red sauce, crispy skin with tender meat, and a sweet-sour flavor with a hint of spicy aroma.