Ingredients: 200g cuttlefish, 100g celery, 50g lily.

Seasoning: appropriate amounts of MSG, refined salt, and starch.

Preparation:

1. Clean the cuttlefish, chop into puree, beat into gelatin, then add water and boil into cuttlefish balls.

2. Wash and cut the celery into sections, blanch them in separate pots with the lilies and set aside.

3. Put MSG, refined salt and starch together, add appropriate amount of water to make gravy and set aside.

Method: Add celery and lily in a wok and stir-fry until raw. Add cuttlefish balls and stir-fry evenly to thicken the sauce. Serve.