1, raw materials: cuttlefish 450g, green pepper 1, half onion, ginger 1, beer 1 bottle. Seasoning: salt, chicken essence, soy sauce, oyster sauce, cooking wine, pepper, soy sauce, cooking oil.

2. Wash 450g cuttlefish larvae. The bought cuttlefish larvae have been eviscerated, and can be washed with clear water for several times, washed and drained, put on a plate, add 1 tablespoon of salt and cooking wine, half a spoonful of chicken essence, 1 tablespoon of soy sauce and oyster sauce, and appropriate amount of pepper, and then marinate them evenly by hand for 10 minute.

3. Slice the ginger, chop the garlic, cut the onion and green pepper into small pieces, cut them all and put them on a plate for later use.

4. Heat oil in the pan, add ginger slices and garlic and stir fry, then add green pepper and onion and stir fry slightly.

5, then pour the cuttlefish larvae into the fire and fry for one minute, and pour in a little soy sauce to color. Salt has been put in the pickled cuttlefish larvae, so there is no need to put it here.

6. Then pour a little beer and cover it for 2 minutes.

7. It's time to open the lid, collect the juice, and finally pour in the starch thickening.