Ingredients: cuttlefish, onion, ginger, garlic, pepper, coriander, vegetable oil, tomato sauce, soy sauce, sugar, vinegar and sesame oil.

Practice: Skin and tentacles cuttlefish, wash it, cut it in half, cut each piece straight first, then cut it thin horizontally, cut it all, blanch it in boiling water until cooked, take it out, and shower for later use. Heat the oil pan, stir-fry shallots, ginger, garlic and peppers, add cuttlefish and stir-fry, pour in sauce (soy sauce, sugar, vinegar and tomato sauce), stir-fry evenly, sprinkle coriander and pour sesame oil.

Fried cuttlefish with pineapple

Ingredients: cuttlefish, fresh pineapple, red onion, green pepper, sweet pepper, onion, tomato sauce, vinegar, sugar, salt and vegetable oil.

Practice: cutted cuttlefish; Cut pineapple, green pepper, sweet pepper and onion into small pieces; Mix the seasoning well. Blanch cuttlefish and pineapple meat together 10 second, and take out. Heat the oil pan, add red onion, green pepper, sweet pepper and all seasonings and stir-fry for a few times, then add pineapple and cuttlefish and stir well.

Cuttlefish with pickled peppers

Ingredients: cuttlefish larvae, pickled peppers, vegetable oil, chopped green onion, Jiang Mo, minced garlic, salt, monosodium glutamate, vinegar, cooking wine, clear soup, sesame oil, water starch, minced coriander.

Practice: Chop cuttlefish with pickled peppers and put them in a bowl for later use. Pour vegetable oil into the pot, heat it, add cuttlefish fry until cooked, remove and drain. Leave a proper amount of base oil in the pot, stir-fry chopped green onion, Jiang Mo and minced garlic, and add salt, monosodium glutamate, vinegar and cooking wine to taste. Add pickled pepper, clear soup and cuttlefish fry, add coriander powder, thicken with water starch, and drizzle with sesame oil.