Ingredients: celery150g, cuttlefish150g, chopped green onion, shredded red pepper and shredded yellow pepper. Seasoning: salad oil 1 tbsp, salt 1 tbsp, chicken essence 1 tbsp.

Practice: wash celery and cut into sections; Wash cuttlefish, wash, cut into sections, change the flower knife, blanch in boiling water and drain. Pour salad oil into the pot and cook until cooked. Add chopped green onion and stir-fry until fragrant. Add celery and stir fry a few times. Then add cuttlefish flower, shredded red pepper and shredded yellow pepper, and stir well. Finally, add salt and chicken essence to taste and mix well. Serve.

2, cuttlefish braised pork

Ingredients: half cuttlefish, 1 pork belly. Accessories: leek, ginger slices, garlic, star anise, dried tangerine peel, fragrant leaves, sugar, soy sauce, cooking wine and soy sauce.

Practice: put the pork belly in a cold water pot and cook until the meat turns white, then take it out and wash it. Clean pig hair with eyebrow clip. Cut into 2 cm wide squares. Put a little oil and ginger in the pot, pour the meat in, and stir-fry until the oil comes out. After frying, the meat becomes smaller and is put outside for later use. Wash the pan, add 1 and 1/2 tablespoons of white sugar and 2 tablespoons of water and stir-fry until the sugar is slightly yellow, then pour in the fried meat and stir-fry until all the syrup sticks. Put meat, ink roll, ginger slices, garlic, chives, 2 teaspoons of light and dark soy sauce, cooking wine and water into a casserole. The water has just passed the meat. After the fire boils, turn to low heat and cook slowly until the juice reaches the bottom of the pot, then remove the fire and serve.

3, cuttlefish pork tripe soup

Ingredients: one cuttlefish bone, half pork belly, almond 10g. Seasoning: three slices of ginger and a little refined salt.

Practice: Wash cuttlefish, pork belly and almond. Put a proper amount of water on high fire for 6 minutes until it boils, add all the ingredients, simmer for 40 minutes, and season with salt.