Ingredients: 1 bag of cuttlefish larvae, 1g of cabbage

Accessories: 1g of onion, appropriate amount of cooking oil, 4g of ginger, a little salt, and a little monosodium glutamate

Saute cuttlefish larvae:

1. Thaw cuttlefish larvae at room temperature for 2-3 hours, rinse them for 1-2 times, and turn their bellies upward.

2. Shred the onion and ginger.

3. Choose the heart part of the cabbage, which is tender and fresh. Wash it and shred it for later use.

4. Add a proper amount of water to the pot. After the water boils, add a little salt to the pot, and then put the cuttlefish larvae in it. It will be taken out in about 3 seconds.

5. Immediately.

6. Add an appropriate amount of cooking oil to the wok. After the oil is hot, add shredded onion and shredded ginger until fragrant.

7. Add cabbage and stir fry until the cabbage becomes soft.

8. Put the drained cuttlefish larvae, stir fry evenly, then turn off the heat, add a little salt and flavor with monosodium glutamate.