📝 About This Recipe
A hallmark of Shandong (Lu) cuisine, this dish showcases the legendary 'Bao Chao' (high-heat flash frying) technique, where fresh cuttlefish is transformed into delicate, blooming white flowers through intricate knife work. The result is a texture that is incredibly crisp and tender, bathed in a light, savory sauce that highlights the natural sweetness of the seafood. It is a sophisticated masterpiece that balances technical precision with the clean, bold flavors characteristic of Northern Chinese coastal cooking.
🥗 Ingredients
Main Ingredients
- 500 grams Fresh Cuttlefish (cleaned, skin removed, and thick tubes selected)
- 30 grams Carrot (sliced into small diamond shapes)
- 10 pieces Snow Peas (ends trimmed)
- 1/4 cup Wood Ear Mushrooms (rehydrated and torn into bite-sized pieces)
Aromatics
- 1 stalk Scallion (White part) (sliced into rounds)
- 10 grams Ginger (peeled and sliced into thin diamonds)
- 3 cloves Garlic (thinly sliced)
The Stir-Fry Sauce
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine
- 1/4 teaspoon White Pepper Powder
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Sugar (to balance flavors)
- 1 teaspoon Cornstarch
- 2 tablespoons Chicken Stock or Water
- 1 teaspoon Sesame Oil (for the final glaze)
Cooking Medium
- 3 cups Peanut Oil (for blanching/frying; most will be drained)
👨🍳 Instructions
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1
Prepare the cuttlefish by patting it completely dry with paper towels. Place the cuttlefish tube flat on a cutting board, inside-surface facing up.
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2
Perform the 'cross-hatch' carving: Hold your knife at a 45-degree angle and make close parallel diagonal cuts across the cuttlefish, being careful to cut only 3/4 of the way through the flesh.
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3
Rotate the cuttlefish 90 degrees and repeat the process with perpendicular diagonal cuts to create a fine diamond pattern.
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4
Cut the scored cuttlefish into rectangular pieces, roughly 3cm by 5cm. These will curl into 'flowers' when cooked.
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5
In a small bowl, whisk together all the 'Stir-Fry Sauce' ingredients (soy sauce, rice wine, white pepper, salt, sugar, cornstarch, and stock) until the starch is dissolved.
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6
Blanch the carrots, snow peas, and wood ear mushrooms in boiling water for 30 seconds, then drain and set aside.
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7
Bring a large pot of water to a boil. Quickly dip the cuttlefish pieces into the boiling water for just 5-10 seconds until they curl into flowers. Immediately remove and plunge into ice water to stop the cooking, then drain and pat dry.
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8
Heat 3 cups of oil in a wok to about 300°F (150°C). Pass the blanched cuttlefish flowers through the warm oil for 5 seconds to ensure they are silky; drain immediately, leaving only 1-2 tablespoons of oil in the wok.
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9
Increase the heat to high. When the wok begins to smoke slightly, add the scallion, ginger, and garlic. Stir-fry for 10 seconds until fragrant.
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10
Add the blanched vegetables (carrots, snow peas, wood ear) to the wok and toss quickly.
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11
Add the cuttlefish flowers back into the wok. Give the prepared sauce a quick stir and pour it around the edges of the wok.
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12
Toss everything vigorously over maximum heat for 20-30 seconds until the sauce thickens and glazes the cuttlefish evenly.
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13
Drizzle with a touch of sesame oil for aroma and give one final toss. Plate immediately and serve while piping hot.
💡 Chef's Tips
The secret to the 'flower' shape is carving the inside of the cuttlefish, not the skin side; the inside contracts more when heated. Do not overcook the cuttlefish; the total contact time with heat should be minimal to prevent a rubbery texture. Ensure the cuttlefish is very dry before the final stir-fry to prevent the sauce from becoming watery. If you cannot find cuttlefish, large squid tubes can be used as a substitute, though cuttlefish is preferred for its thickness. Always stir the sauce right before adding it to the wok, as cornstarch settles quickly at the bottom.
🍽️ Serving Suggestions
Serve as a centerpiece alongside steamed jasmine rice to soak up the delicate sauce. Pairs beautifully with a crisp, chilled Tsingtao beer or a dry Riesling. Accompany with a side of smashed cucumber salad (Pai Huang Gua) for a refreshing contrast. Follow with a light ginger-infused soup to cleanse the palate. Best enjoyed immediately as the texture changes as it cools.