Wash cuttlefish and shred.

3 Shred onion, minced garlic, shredded ginger, and seeded red pepper (you can keep it if you are not afraid of spicy). Tear it up again Wash the bean sprouts.

Cook, add water and roll.

Pour in cuttlefish and let out water. (The fire lasted about 10 second)

When the water comes out, sprinkle a little salt and mix well for later use.

Heat the pan and pour the oil.

Add shredded ginger, mashed garlic and shredded pepper after hot oil.

Add bean sprouts, stir-fry evenly over high fire, add salt 1/3 teaspoons, and stir-fry until the bean sprouts are soft.

10 Pour the wine along the side of the pot, stir-fry the fragrant wine, add the shredded onion, stir-fry and get the fragrant onion.

1 1 Add the pickled cuttlefish shreds. Stir-fry evenly over medium heat and serve.

Tip:

Note: (1) You don't need to add water, the bean sprouts themselves will emit water. (2) This dish is best fried with strong fire, which can keep the flavor of the ingredients. (3) Every time you add spices, stir fry with strong fire to remove the fragrance before you can proceed to the next step.