1, wash the cuttlefish, peel off the upper film by hand, and cut off the cuttlefish head and mouth; The cuttlefish juice is reserved for later use.

2. Cut the cuttlefish into diced shapes with a knife, put it into a blender and beat it into a muddy shape before taking it out.

3. Dilute the cuttlefish juice with a little water, rice wine and ginger juice, and filter the ink with gauze.

4. Add the materials of the method 2 into cuttlefish pulp and cuttlefish juice of the method 3, mix and stir them evenly, and then beat them hard for several times to obtain cuttlefish pulp.

5. After the cuttlefish pulp is formed into a ball shape by hand, the cuttlefish pulp is wrapped in the outer layer, decorated with celery powder, and steamed in a steamer.

Ingredients:

600 grams of cuttlefish, a little cuttlefish, a little celery powder, a little rice wine, a little ginger juice, a little salt 1/2 teaspoons, a little pepper, 20 grams of white powder and 2 grams of sugar.