1, light cuttlefish soup practice: materials: dried cuttlefish, old hen, ginger, pepper, etc. After the cuttlefish is soaked in warm water, it is washed and cut into pieces. After the old hen is slaughtered, the hair, internal organs, claws and water are removed to remove blood stains. Put the stew pot on the fire, add the clear soup, add the old chicken, cuttlefish, ginger and pepper, remove the floating foam after boiling, reduce the fire and stew until the old chicken is cooked and soft, add salt and monosodium glutamate, and serve.

2. Braised pork knuckle with dried cuttlefish: Material: dried cuttlefish120g, 800g of zucchini, 500g of pork knuckle, 3 red dates and 2~3 slices of ginger. Scrape and peel the zucchini and remove the core from the red dates, and wash them all; Soak dried cuttlefish in clear water for 1 hour, wash and cut into pieces, and remove cuttlefish bones; Wash the pig's gizzard, then put it in a earthenware pot with ginger, add 2500 ml of water (about 10 bowl of water), first boil it with strong fire, then simmer it for 2 hours, and add proper amount of salt and a little oil.

3, tomato cuttlefish soup: materials: 200 grams of tomato, 200 grams of cuttlefish, 5 grams of ginger, 5 grams of onion, 5 grams of salt, 0/0 grams of Shaoxing wine/KLOC-0, 30 grams of vegetable oil, wash the tomato and cut into thin slices; Wash cuttlefish and cut into pieces; Slice ginger and cut onion; Heat a wok over a strong fire, add vegetable oil, and when it is cooked for six times, add ginger and scallion until fragrant, inject 600 ml of clear water and bring to a boil; Add tomatoes, cuttlefish and salt, and simmer for 25 minutes.