Authentic Taiwanese food flowers and branches, bring you different local characteristics!

Five-flavor flower branches

This is a Taiwanese dish, fresh flower branches dipped in a five-flavor sauce, it tastes novel and fragrant, it is very worth a try!

ingredient

· 250 g cuttlefish

· 45 g Chaotian pepper

· 40 g tomato sauce

· 50 g mash

· A little minced garlic and green onion each

· A pinch of salt and chicken powder each

· 9 ml cooking wine

· 5 g corn starch

· 6 g white sugar

· 5 ml water starch

· Edible oil to taste

1 Washed asahi peppers cut into rings.

2 Treat the clean cuttlefish into slices.

3 Put the cuttlefish fillets in a bowl, add a little salt and chicken powder, add cooking wine and corn starch, mix well and marinate for a while.

4 Bring water to a boil in a pot, pour in the cuttlefish, stir for a while and let until discolored.

5 Remove the boiled cuttlefish, drain and set aside.

6 Heat up in oil, add minced garlic and green onion and sauté until fragrant.

7 Pour in the chopped asahi pepper and sauté well.

8 Add the watered cuttlefish and stir-fry well.

9 Pour in cooking wine and stir-fry well to freshen.

10 Add the mash and tomato sauce and stir-fry well.

11 Add sugar and sauté well.

12 Pour in an appropriate amount of water starch.

13 Stir-fry quickly.

14 Turn off the heat and add the sautéed ingredients to a plate.

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