Steps:

1. Handled? Cut into thin slices.

2. Cut the tender celery into sections. (When handling celery, you only need to keep its pole and a little ordering heart.)

3. Add some cooking oil and salt after the water is boiled, which can make celery have a bottom taste and keep the celery light green.

4. blanch the celery and scoop it up for later use.

5. boil water in the pot, and add cooking wine and ginger and onion.

6. scald the cuttlefish for 3 seconds and take it out.

7. spread celery on the plate.

8. spread cuttlefish slices on celery.

9. sprinkle with minced ginger and garlic, shredded red pepper and chopped green onion, pour with hot oil, and finally pour with steamed fish and soy sauce.