2 cuttlefish

carrots

1/4 onion

chives

a little white pepper

cornmeal

cuttlefish cake?

Two small cuttlefish

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Wash and tear off the outer skin (smoother, easier to cut and break)

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Break the ingredients first. Add the cuttlefish and smash it into a little granular mud

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Add the raw flour and white pepper and stir well (in fact, if it is too small in the previous step, you can directly reverse it and stir well)

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Fry in the oil pan with low heat, and cover the lid to cook it a little when turning over

Use a spoon. My secret is: 1. Use a non-stick pan, so that the cake won't stick to the pan, and the shape will look better. 2. You can pour a little less oil on the bottom of the pan, and then spread the cuttlefish paste against the oil-free part, and then gently push it to the oil-rich place with a shovel.

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Let's eat.

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