1. Cleaning small squid/cuttlefish (it takes a lot of effort): remove the black skin on the outside of squid/cuttlefish, pull out the bones and internal organs and throw them away, and squeeze out teeth, eyes and ink from the whiskers of squid/cuttlefish. The body parts of squid/cuttlefish are kept intact, washed and drained, and kept cylindrical; Wash and chop squid/cuttlefish, add salt and pepper and stir well.

2. Peel and chop onions; Chop coriander; If you like the smell of nine-story towers or green lemons, use a sharp knife to cut the green skin of green lemons very thin and cut them into pieces.

3. Put 1 chunks of butter in the pot (it is fragrant, and you can use 1.5 tablespoons of vegetable oil or corn oil instead if you are afraid of being fat), melt it with a small torch oil, stir-fry minced garlic and onion until the onion becomes transparent and fragrant, and stir-fry shredded squid/cuttlefish over medium heat, adding a little salt (ten million!

4. Use a spoon to fill the stuffing prepared in 3 into the squid/cuttlefish tube until it is bulging. Then use a pointed bamboo toothpick to pin the mouth of the squid/cuttlefish tube, seal it, and arrange it on the baking tray one by one. Hehe, the squid/cuttlefish tubes filled out one by one are so fat and cute!

5. Preheat the oven at 300F for 5 minutes, put the stuffed squid/cuttlefish tube into the oven, bake at 300F for 10 minute, take it out, turn it over and bake for 10 minute.

6. Take out the baked squid/cuttlefish tube and add some lemon juice to serve.