First, the cuttlefish cleaned up and washed, change the cross knife and cut into pieces, ginger shredded, garlic chopped. Peppers and carrots cut into small pieces, snow peppers cut into small dices.

Boil a small pot of water, put half of the ginger and two spoons of cooking wine in the water to boil, pour in the cuttlefish pieces, dialing off the heat immediately, the residual temperature of the water will cuttlefish pieces of the edge of the hot slightly rolled, you can fish out and set aside.

Heat the oil in a wok, stir-fry the ginger and garlic, and then stir-fry the bell peppers and carrots until they are halfway done, then add a pinch of salt. Pour in the cuttlefish pieces, and then add the snow peas together and stir fry.

Add oyster sauce and cooking wine in the pot, stir fry evenly, watch the soup dry and add chicken essence, you can get out of the pot.