2 strips of cuttlefish, purple glutinous rice 1 cup, 1 tablespoon fried onion crisp, a little lard (or other oil), a little chopped green onion (or other vegetables), a proper amount of soy sauce, half a bowl of soy sauce, 1 bowl of water, a little sugar, a little ginger slices and half a bowl of wine.

working methods

1. First, soak a cup of purple glutinous rice in water for 2 hours. I'm not too busy cooking this dish. It's for you anyway, isn't it! )

2. First, open the hot wok, stir-fry the lard and crispy shallots for about 1-2 minutes, then put the drained glutinous rice into the wok (you can add 1 glass of water) and add soy sauce. Stir-fry for 2-3 minutes. Then move into the rice cooker and cook the glutinous rice until it is cooked. You can watch TV or do some cleaning at this time.

3. To ensure that the glutinous rice is cooked, you can try to stuff the cooked glutinous rice into the whole belly of the flower branch ... because the rice is cooked, try to fill it as full as possible. (It is best to plug it with a coffee spoon and chopsticks) and then seal it with a toothpick.

4. Put the two brewed cuttlefish into the sauce pot of stewed cuttlefish rice. Another person is busy, you are busy with your rhythm. It takes about 20 minutes. Take out the cold slices and serve.