1. Take ten fresh small cuttlefish, remove the ink part of the fish and wash it.

2. Cut the onion into diamond-shaped pieces, add water to the pot to boil, add cuttlefish, and remove the water immediately after the pot is boiled.

3. Heat the wok, then pour in the cooking oil to 70% heat, pour in the cuttlefish, stir-fry a few times, then pour into the wok, put the onion, ginger and minced garlic into the wok, stir-fry the sweet noodle sauce for about two or two, and add the cuttlefish and onion until the color of the noodle sauce is even. Add a little cooking wine, vinegar and soy sauce, add a spoonful of sugar, salt and a little water. Stir-fry a few times and serve.