Ingredients: cuttlefish, onion, ginger, garlic, pepper, coriander, vegetable oil, tomato sauce, soy sauce, sugar, vinegar and sesame oil.

Practice: Skin cuttlefish and tentacles, wash it, cut it in half, cut each piece straight first, then cut it thin, cut it all, blanch it in boiling water until cooked, take it out and take a shower for later use. Heat an oil pan, stir-fry shallots, ginger, garlic and peppers, add cuttlefish and stir-fry, add sauce (soy sauce, sugar, vinegar and tomato sauce), stir-fry evenly, sprinkle with coriander and drizzle with sesame oil.

Fried cuttlefish with pineapple

Ingredients: cuttlefish, fresh pineapple, red onion, green pepper, sweet pepper, onion, tomato sauce, vinegar, sugar, salt and vegetable oil.

Practice: cuttlefish cut into pieces; Cut pineapple, green pepper, sweet pepper and onion into small pieces; Mix the seasoning well. Blanch cuttlefish and pineapple meat 10 second, and take out. Heat the oil pan, add the red onion, green pepper, sweet pepper and all seasonings and stir-fry a few times, then add the pineapple and cuttlefish and stir-fry evenly.

Pickled cuttlefish

Ingredients: cuttlefish larvae, pickled peppers, vegetable oil, chopped green onion, Jiang Mo, minced garlic, salt, monosodium glutamate, vinegar, cooking wine, clear soup, sesame oil, water starch and minced coriander.

Practice: Chop cuttlefish with pickled pepper and put it in a bowl for later use. Pour vegetable oil into the pot, heat it, add cuttlefish and fry until cooked, remove and drain. Leave a proper amount of base oil in the pot, add chopped green onion, Jiang Mo and minced garlic, stir fry, and add salt, monosodium glutamate, vinegar and cooking wine to taste. Add pickled pepper, clear soup and shredded cuttlefish, add coriander powder, thicken with water starch and drizzle with sesame oil.