The practice of fresh cuttlefish: shredded green pepper cuttlefish practice: cuttlefish is shredded, and water is boiled in the pot, which is much less. Put the cuttlefish into the water, and take it out after the water boils. Never pour out the water. You can eat it below. Very fresh. Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well. Put oil in the pan, add shredded pork and stir-fry until cooked, add shredded green pepper, the green pepper will change color, add shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry a few times. Dried cuttlefish barbecue:-Grilled pork belly or straight row, without salt. Cuttlefish cut into mahjong-sized pieces. Good pork belly, cut into pieces, put oil in the pot, fry the pork (ribs) first, then add cuttlefish, fry until dry, add cooking wine, add a little Haitian soy sauce to color, stir fry a few times, add water to drown the fish, and use low fire (keep the water boiling but don't boil it) 1-2 hours, you will feel rotten, and the fire will drain the water. End. Remarks: There is a kind of dried cuttlefish in the market that is salty (poor quality), so it can only be soaked more, and then soy sauce or light soy sauce can't be put in cooking. Cuttlefish Chicken Soup: Soak raw chicken pieces and cuttlefish in cold water, and then boil over medium heat. When you want to open it, skim the foam off your face. Open it, turn it into a small fire, keep it open but not open until it is rotten, and add salt. When eating, add pepper and a little monosodium glutamate to the bowl. 1. Fresh cuttlefish tastes good, whether fried or braised, it is extremely delicious. Of course, a better way to eat is to pickle cuttlefish. People in Ningbo, Zhejiang call cuttlefish. When it came into the market in spring, they stewed cuttlefish with pork belly and south milk, which was called "squid skinning barbecue". In the past, Ningbo restaurant in Shanghai Lane Hotel used this dish to attract customers. 2. Cooking methods of dried squid and dried cuttlefish There are many cooking methods of dried squid and dried cuttlefish, such as frying, frying, burning, stewing and washing. There are only two family-style ones here. (1) squid flower with pickled cabbage (black flower with pickled cabbage) 1, raw material: 250g dried fish after soaking; Potherb pickle100g. 2. Seasoning: 3-5g of ginger rice and chopped green onion, 3 grains of garlic, dried pepper 1 piece, cooking wine10g, a little soy sauce, a little salt, a little sugar, 50g of vegetable oil and 80g of fresh soup. 3. Operation method: (1) Change the cuttlefish (cuttlefish) washed after soaking or insert a flower knife (easy to taste and mature) and blanch it with boiling water; Slice ginger into rice grains and garlic seeds; Cut dried Chili into sections; Dice kimchi. (2) When the wok is on fire, add vegetable oil, stir-fry garlic slices, stir-fry pickles, pour fresh soup, ginger, onion rice and squid pieces in turn, add various seasonings such as soy sauce, and finally add sugar, and turn it over a few times to serve in a pot. (2) (microwave) baked squid (ink) fish tube 1. Ingredients: two whole squid (cuttlefish) tubes. An onion and other ingredients (cabbage, bamboo shoots, coriander, onion, tomato and other personal favorite ingredients) are suitable. 2. Seasoning: cooking wine15g; 5 grams of ginger and garlic paste; 50 grams of soy sauce; A little pepper; Peanut butter15g; Soup100g; A little monosodium glutamate and sugar; Vegetable oil10g. 3. Operation method: (1) Wash the soaked fish barrel, scald it slightly with boiling water, soak it in the sauce made of various seasonings for half an hour, take it out to dry, and then soak it for taste; Beijing onion is cut into two centimeters long. (2) Spread the onion section on the bottom of the pot, put the soaked fish bucket on the onion section, connect the pot to the microwave oven, and turn the function key of the microwave oven to the barbecue function for two minutes. When the rotation of the microwave oven stops, take out the squid rolls, soak them in the sauce, add other ingredients (you can choose one or two of your favorite ingredients) to the basin, then put the re-soaked fish barrels on it, put them together in the microwave oven and bake them for about two minutes through barbecue. That is, a pot of fragrant roasted squid (ink) fish tube is formed. Sprinkle pepper before serving, it tastes better. Note: 1. To make the cooked squid (ink) tender but not old, it is necessary to master the cooking time. Because squid is mostly protein, it will solidify after heating, so the longer the cooking time, the harder the squid will become. 2. When microwave baking, we should grasp the time according to the size and tenderness of squid, so as to avoid being inedible after baking for too long. But it is raw and can't be eaten, so we must master the temperature flexibly (the length of time and the size of firepower)