2, processing cuttlefish, cuttlefish belly up, cut from the middle with scissors to remove internal organs.
3. After the internal organs are taken out, there is a hard thing inside, that is, cuttlefish shell, which can't be eaten.
4. The skin of cuttlefish is very hard, so it should be peeled, and the skin on the head and tentacles of cuttlefish should also be removed. In the middle of the antenna is the squid's mouth. Squeeze your thumbs from the outside to the middle to squeeze out the hard shell of the cuttlefish mouth.
5. Shred onion and ginger.
6. Choose the heart of Chinese cabbage, tender and fresh, wash and shred for later use.
7. Add the right amount of water to the pot. After the water is boiled, add a little salt to the pot, then put the cuttlefish slices in and take them out in about 30 seconds.
8. Immediately put it into cold water to make the processed cuttlefish slices tender and chewy, and drain them for later use.
9. Add the right amount of cooking oil to the wok. When the oil is hot, add shredded onion and shredded ginger.
10, add the cabbage and stir fry, add a little salt and stir fry until the cabbage is soft.
1 1. Drain the dried cuttlefish slices, stir-fry them evenly, then turn off the heat, add a little salt and season with monosodium glutamate.