1, materials: 500g cuttlefish larvae, shallots 1 tree, light soy sauce 1 spoon (15ml), 5 cloves of garlic, 4 teaspoons of Shaoxing wine (20ml), and 3 teaspoons of white pepper 1 (2g). Clean the internal organs of cuttlefish larvae, remove the head, and then wash and drain.

2, garlic smashed, chopped into garlic. The old ginger is peeled and chopped. Wash shallots and cut them into chopped green onions. Wash and chop the red pepper.

3. Add salt, Shaoxing wine, soy sauce, minced garlic, shredded ginger and white pepper into cuttlefish larvae, mix them evenly, put them in a steamer, steam them for 5 minutes with high fire, take them out and sprinkle with chopped green onion and red pepper for later use.

4. Finally, pour the oil into the wok, heat it to 80% heat (put your palm on the top of the wok, you can feel the obvious burning sensation), and then pour it on the chopped green onion and red pepper.