First, turn the small cuttlefish around its eyes, with black skin and fishbone in the middle.

2.

Then cut into thick shreds (because of the large shrinkage after frying), and shred the prepared ginger and garlic.

3.

Dry roast the green peppers in the pot first (this step is to reduce the spicy taste), and then take them out of the pot for later use.

4.

Stir-fry the ginger and garlic in the oil first, and then put the small cuttlefish in the pot.

5.

First put down the fried green pepper, then add the edible salt and soy sauce.

6.

Put down the onion before turning off the fire.