Qianlima usually prepares cuttlefish roe by either steaming or stewing.
Examples include cuttlefish roe steamed with squid, or cuttlefish roe stewed with egg.
The dish on the menu, fresh mushroom cuttlefish roe, however, is stir-fried.
Fu Yu cuts the fresh cuttlefish roe into strips 4 cm long.
The roots of the white shimeji mushrooms are removed.
Yam is peeled and cut into strips of 6×2 cm.
Water is poured into the pot and brought to a boil, salt is added, and the yam strips are blanched until done and then plated.
The cuttlefish roe and white shimeji mushrooms are blanched separately.
After initial processing, the ingredients undergo heat treatment.
Salad oil is poured into the pot and heated, followed by scallion segments and ginger slices for fragrance.
The cuttlefish roe, white shimeji mushrooms, and green, red, and yellow bell pepper pieces are added.
Season with white sugar, light soy sauce, chicken powder, salt, and crushed black pepper.
