1 Ingredients: 500g fresh cuttlefish, appropriate amount of dried pepper, 30g rock sugar, appropriate amount of pepper, appropriate amount of cooking wine, 40ml soy sauce, 2 slices of ginger, 2 star anise, a small amount of cinnamon, appropriate amount of onion and salt.

2. Treat cuttlefish, release ink, clean and gut.

3. Make the material package. (cinnamon, star anise, dried pepper and pepper are put into a cloth bag and closed)

4. After the water is boiled, add rock sugar, stuffing, ginger slices, onion knots, cooking wine, soy sauce, and then add the cleaned cuttlefish. Bring it to a boil, remove the cover, and turn to low heat. Cook for 30-40 minutes until the cuttlefish is soft, ripe and tasty, with rich flavor. Turn to medium heat, add a little salt, turn the cuttlefish and let it color evenly. When the soup is almost dry, you can turn off the heat.

5. After the cuttlefish slowly cools down, peel off the skin by hand, tear it into strips with uniform width, and finally pour some remaining soup. This cuttlefish is baked well.