椒鹽炒鮮墨魚 Stir-fried Salt & Pepper Cuttlefish

This video is in Cantonese with English Subtitles. Please scroll down for English description.
這視頻有中文繁體字幕
这视频有中文简体字幕
炒墨魚很簡單也很味美， 唯一是要把墨魚切花，可能有少少挑戰 ，但其實都不是很難，跟住我切的方法你一樣可以切得很好。 一理通百理明，切墨魚這方法，切魷魚都是一樣。片中介紹詳細食材及烹調方法。
Stir-fry cuttlefish is simple and delicious, the only challenge is how to carve a cuttlefish. However, it is not so difficult, just follow me and you can do it. Once you know how to carve a cuttlefish, you can apply to squid as well.
This video is in Cantonese with English subtitles, recipe and cooking procedure are described in it.
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[@msbrownbeast]

In a typical Chinese restaurant in Chinatown, when they serve salt and pepper squid, are they actually using cuttlefish instead? I noticed that the meat of the cuttlefish mantle is thicker than the tube wall of a squid.

[@HomeChefGary]

The tube meat of cuttlefish is much thicker than squid if they are the same length. However, some big squid is with thick meat too. I have no idea whether Chinese restaurants in the Chinatown of your city using cuttlefish instead. It is possible but cuttlefish in my city is generally more expensive than squid so I wonder the Chinese restaurants here would use expensive ingredient to replace cheaper one. Anyway, I love both.