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Cuttlefish, Fujian Style

Fish and Seafood

Cuttlefish, Fujian Style
1 three-pound cuttlefish, boned and cleaned, then cut the body into 1 x 2 inch pieces, the tentacles minced
6 ounces pork sliced thinly
5 slices ginger, peeled and minced
3 Tablespoons vegetable oil
5 scallions, separated green and white parts, and cut into one- to two-inch pieces
2 Tablespoons Chinese rice wine
2 squares red bean cheese, mashed
1 Tablespoon granulated sugar
1 cup chicken stock
1 teaspoon dry sherry or Chinese rice wine
1/8 teaspoon mixed salt ground black pepper
1 teaspoon cornstarch
1 Tablespoon dark soy sauce
1. Mix pork slices with the last four ingredients and set aside for half an hour.
2. Blanch the cuttlefish pieces with half the minced ginger for two minutes, then rinse with tepid water and then with cold water, and drain well; and mince the tentacles.
3. Heat a wok or fry pan, add the oil, then add the rest of the ginger and the pork, the white parts of the scallions, rice wine, and red bean curd, and the sugar, and stir well. Next add the stock and bring all to the boil and then reduce the heat to a simmer, cover the wok or pan, and simmer for half an hour, then remove the cuttlefish and the pork.
4. Raise the heat and stir reducing the liquid until only a few tablespoons remain and it is getting thicker, then add the last five ingredients, the pork, and the cuttlefish, and stir until thickened, then put all in a serving dish, serving it when it is very hot.

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