Ingredients
300 g fresh cuttlefish (about 10 oz), chicken broth as needed.
Seasonings
2 g salt, 2 g MSG, 1 g white pepper, water starch, ginger juice, vegetable oil, and chicken fat, all to taste.
Instructions
1. Cut the fresh squid into pieces about 10 cm long and 5 cm wide. Score a crosshatch pattern on half of each piece, then slice the remaining portion into a butterfly cut, and finally cut lengthwise into a fish-tail shape.
2. Blanch the prepared fish fillets in boiling water, then arrange them neatly on a plate.
3. Heat a wok with vegetable oil, chicken broth, ginger juice, salt, MSG, and white pepper, bring to a boil, then thicken with a light water-starch slurry to create a clear, glossy sauce, drizzle with oil for shine, and pour the sauce over the arranged squid slices, finishing with a touch of chicken fat. This dish is deliciously savory and perfectly seasoned.