Ingredients: 6 cuttlefish eggs, 5 horseshoes, green garlic 1 piece, ginger 1 piece, half a carrot, 3 water-soaked mushrooms and 2 dried peppers;

Ingredients: soy sauce, sugar, chicken essence, sunflower oil, Fujian old wine.

Exercise:

1, cut squid eggs into four pieces, blanch them with boiling water, and then soak them in cold water;

2, ginger pat flat, green garlic cut leaves and green garlic head, respectively, into the plate;

3. Dice carrots, shred mushrooms and cut water chestnuts;

4, the pot is hot, pour in the right amount of oil, first add the green garlic head and ginger to stir fry, then add the cuttlefish eggs, water chestnut, carrots and mushrooms to stir fry;

5. Add old wine, soy sauce, sugar, dried peppers and water, boil over high fire, and then simmer over low fire;

6. When the water is basically dry and the squid eggs become tough, add the green garlic leaves and boil over high fire, and the soup can be dried.