1. Ingredients: 500 grams of fresh cuttlefish, 100 grams of pork fat, 15 grams of cornstarch, 10 grams of water chestnut powder, 10 grams of MSG, 5 grams of refined salt, 3 grams of sugar grams, a little pepper, and an appropriate amount of sesame oil.

2. Wash the pork fat and cut it into fine pieces and put it in the refrigerator for later use; remove the dirt and wash the fresh cuttlefish, absorb the water with a clean white towel, cut it into fine pieces, and put in the minced meat. Grind the meat into puree with a machine, add refined salt and MSG and mix well until it becomes gelatinous.

3. Use clean water (about 50 grams) to grind the cornstarch and water chestnut powder into a wet slurry, add sesame oil and pepper to the cuttlefish glue and mix evenly, then pat until it becomes gluey and pour in Chill the fat cubes and mix well.

4. Grasp the cuttlefish glue with one hand and squeeze out a small ball from the thumb. With the other hand, use a spoon to scrape off the isinglass and put it into raw oil to soak it. Use both hands to move continuously until all the isinglass is scraped. pills.

5. Heat the pot over high heat, pour in the raw oil and cuttlefish balls, and when they are cooked, pour in a sieve to control the oil; heat the original pot, add the ginger flowers and green onion segments and sauté until fragrant, add the wine, and add Add a small amount of soup and wet starch to thicken the soup, add the cuttlefish balls and stir-fry for a few times, then put it on a plate.