Ingredients used: cuttlefish roe 10, persimmon pepper 1 piece, shallot 1 handful, onion, ginger, garlic and dried pepper, 2 tablespoons of bean paste, 2 tablespoons of sweet noodle sauce, half a spoonful of soy sauce 1 spoon, half a spoonful of soy sauce, and dried starch.

Step 1: Rinse the cuttlefish larvae to control the moisture, cut the persimmon pepper into hob blocks, cut the chives into long sections, prepare the onion, ginger, garlic and dried peppers for frying, and prepare more ginger. Mix 2 tablespoons of bean paste and 2 tablespoons of sweet noodle paste.

Step 2: Rinse the wok, heat it, put the cuttlefish larvae directly into the wok, add some shredded ginger, and dry fry over medium heat for about 5 minutes. There will be many big bubbles, and if there is too much water, pour it out and continue to dry fry. This step can remove the fishy smell of the cuttlefish larvae, and there will be no chewing after cooking. The water content of cuttlefish larvae is basically fried, and when the meat quality is tightened, it can be cooked for use.

Step 3: Add a small amount of oil to the pot, add onion, ginger, garlic and dried pepper to saute the bottom of the pot, and pour in cuttlefish larvae and stir-fry for 2 minutes.

Step 4: Add 2 spoonfuls of bean paste and 2 spoonfuls of sweet noodle paste to the pot, stir-fry evenly over low heat to avoid sticking to the pot.

Step 5: Add the water that submerged cuttlefish larvae, add 1 spoonful of light soy sauce, half a spoonful of dark soy sauce, and half a spoonful of sugar for coloring and seasoning, and cover the pot and stew for 5 minutes.

Step 6: When the soup is almost collected, add the chopped persimmon pepper and stir fry 1 min, and add appropriate amount of salt and pepper to taste.

Step 7: Finally, before taking out the pan, pour 1 spoon of water starch to thicken the soup, stir well, then take out the pan and put it on the plate. A plate of sauteed cuttlefish with delicious meat is ready.