Heat 1 tbsp oil, fry cuttlefish over low heat until evenly golden, add sauce; then cover and simmer for 15 minutes, turning once in a while to brown evenly.

 
  • 烧1汤匙油,放下墨鱼慢火煎至金黄,加芡汁,盖上锅盖焖15分钟,不时将墨鱼反转使均匀上色。
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