1. Discard the membrane; Rinse; Make crisscross incisions on the inside of the cuttlefish; Slice.
2. Rinse ginger; Slice part of the ginger; Mince the remaining.
3. Rinse and cut spring onion into sections; Rinse, seed and mince red chili pepper; Rinse and mince coriander; Peel, rince and mince garlic.
4. Fill up 1/2 of a pot with water; Add spring onion and ginger slices; Bring to the boil over a high heat; Add 1T Shaoxing wine; Blanch the cuttlefish over a high heat till done; Remove; Add seasonings and mix well; Sprinkle with coriander, red chili pepper, spring onion, ginger and garlic. Ready to serve.
COOKING TIPS:
Quality cuttlefish should have complete membrane and white flesh.
