Materials: red pepper 10g, green pepper 15g.

Seasoning: 50g of peanut oil, 2g of refined salt, 5g of chicken essence 1g, 5g of red oil, 5g of oyster sauce, 2g of sugar, 5g of bean paste, 20g of cooking wine, 5g of thirteen spices, 5g of dried pepper 10g, garlic 10g, 5g of onion, and 5g of ginger 10g.

Method:

1. Squid larvae pick out their eyes, wash them, blanch them in a boiling water pot, take them out and drain them.

2. Wash the green and red peppers, cut them into rolling blades and put them in a dry pot; Stir-fry garlic in the oil pan and take it out; Chop onion, ginger, dried pepper and bean paste.

3. Enlarge the fire in the pan, add vegetable oil, stir-fry ginger slices, dried peppers and bean paste, add cuttlefish larvae and garlic, stir-fry, cook wine, pour in fresh soup, boil over high fire, skim the floating foam, add salt, chicken essence, oyster sauce, white sugar and thirteen spices, adjust the taste, and simmer over medium fire until cuttlefish larvae taste.