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

Cuttlefish head, diced with a knife. Put the cut cuttlefish pieces (except the head and whiskers) into a food masher, mash them and take them out.

Add all 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 stir well, and continue beating for 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. Boil the squeezed cuttlefish balls in the soup mixed with bonito powder for 5 minutes, then sprinkle with crispy shallots.