Ingredients: celery150g, squid150g, chopped green onion, shredded red pepper and shredded yellow pepper.

Seasoning: salad oil 1 tbsp, salt 1 tbsp, chicken essence 1 tbsp.

Washing celery selectively, and cutting into sections; The cuttlefish is eviscerated, washed, cut into sections, blanched with boiling water, and drained.

Add salad oil into the pot and cook until cooked. Add chopped green onion and saute until fragrant. Add celery and stir-fry for 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. Stewed chicken with squid

Ingredients: one chicken1200g, 250g squid, one and a half teaspoons of yellow wine, one teaspoon of salt, monosodium glutamate, a little pepper, two slices of ginger and two onions.

First clean the chicken and cut into pieces, soak the squid, remove the tendons and peel and cut into pieces.

Cook in a frying pan, put down the chicken and stir-fry with yellow wine, ginger and onion (this will make the soup white and fragrant, and remove the fishy smell).

Put the chicken in a stew pot (or earthenware pot), add squid and appropriate amount of cold water, simmer for about three hours, and season with salt, monosodium glutamate and pepper.

3, squid braised pork

Ingredients: half a squid (cut into squid rolls), pork belly 1 piece.

Accessories: chives, ginger slices, garlic, star anise, dried tangerine peel, fragrant leaves, sugar, soy sauce, cooking wine and soy sauce.

Boil pork belly in a cold water pot until the meat turns white, take it out and wash it.

Clean the pig hair with eyebrow clips.

Cut into 2 cm wide squares.

Put a little oil and ginger in the pot, pour the meat into it and stir-fry it with low heat until it is oily.

After frying, the meat becomes smaller and put out 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 turns slightly yellow, then pour in the fried meat and stir-fry until all the syrup sticks.

Put the meat, ink roll, ginger slices, garlic, chives, 2 tsps of soy sauce and soy sauce, cooking wine and water into a casserole. The water has just passed the meat.

After the fire is boiled, turn to low heat and cook slowly until the juice reaches the bottom of the pot, and then remove the heat and serve.