中文介紹
主料：墨斗魚；輔料：洋蔥、尖椒；
調料：白豉油汁，雞粉；
粵式煎墨斗的烹飪製作方法：
墨斗煮熟去掉筋骨，鍋上火放入少許淨油，用小火煎制金黃，瀝淨油，下入洋蔥絲，白豉油汁，雞精炒勻，裝盤，炒尖椒，烹入少許醬油，放於中間即可。
口味特點：乾香濃郁。
烹飪操作關鍵：注意煎制時火候的把握。
英文解說
Ingredients: cuttlefish;
Accessories: onion, pepper;
Seasoning: soy sauce white sauce, chicken powder;
Cantonese cooking fried fountain production methods:
Remove cooked bones fountain, lit into the pot a little oil purifier, golden fried over low heat, drain oil purifier, down into the onion, white soy sauce, chicken, stir well, transfer to a plate, fried pepper, cooked into a little soy sauce, can be placed in the middle.
Taste characteristics: dry fruity.
Cooking operation key: Note that when the heat fried the grasp.
