Wash cuttlefish, remove the surface film and cut into pieces.

Cuttlefish head and diced with a knife. Put the cut cuttlefish pieces (excluding the head and whiskers) into a food masher and take them out after mashing.

Add all the seasonings and mix well, then beat hard until it is gelatinous, and the beating process is about 3-5 minutes.

Then add the cuttlefish head and beard into the beaten cuttlefish glue and mix well, and continue to beat 1 min.

Dip your fingers in a little oil, take a proper amount of processed cuttlefish glue, and then squeeze out the meatballs from the jaws of your hands.

You can fry the extruded meatballs in an oil pan or make soup with vegetables. Put the squeezed cuttlefish balls into the soup mixed with bonito powder and cook for 5 minutes, then sprinkle with crispy shallots.