Squid with rice

1. Wash the rice. Wash and dice onions and green and red peppers. 2. Add salt and oil to the above ingredients, mix well and set aside. 3. Mix the cuttlefish with green onions, ginger, salt, vinegar and cooking wine and marinate for 10 minutes. 4. Stuff the mixed ingredients into the belly of the cuttlefish and steam until cooked.

Extremely delicious cuttlefish

1. Defrost and dry the cuttlefish or use kitchen paper to absorb the water and drizzle it in oil (do this to avoid too much water when cooking) , pick up and set aside. 2. Take another pot, add ginger, garlic, chili shreds and a few Sichuan peppercorns, sauté until fragrant, pour in cuttlefish, sprinkle a little pepper powder, add soy sauce, mix well and serve in the pot.

Stir-fried cuttlefish

1. Add a little cooking wine to the water, bring to a boil, add cuttlefish and rinse with water. 2. Cut the ginger, bell pepper, and green onion into thin strips, and slice or mince the garlic. 3. Heat oil in a pan. When the oil is cooked, add shredded ginger and stir-fry, add shredded green onion and red pepper. Use medium heat throughout. 4. After sautéing until fragrant, turn up the heat to high heat, pour in the cuttlefish, stir-fry and then add light soy sauce and salt. Stir-fry the whole time for no more than 1 minute and then remove from the pot.

Tips: 1. Don’t scald the cuttlefish for too long when passing through the water, just 20 seconds at most. Be sure to put some cooking wine in the water. 2. Be sure not to fry it for too long, otherwise it will not taste good when it is old, and it will also cause loss of nutrients. Celery cuttlefish 1. Wash the cuttlefish, cut into pieces, add cornstarch, egg white, and salt, mix well and set aside. 2. Cut celery into small sections, pickle radish and dice it; 3. Heat the oil in the pot, add kimchi and stir Stir-fry, add the ginger, stir-fry until fragrant, then add the cuttlefish. Stir-fry for a few times and the surface of the cuttlefish will turn white.