1. Peel the skin first, and roast the dried cuttlefish over fire. The purpose is to bake the black skin on the surface of the dried cuttlefish until it is crispy, and then tear it off. Soak the dried cuttlefish in hot alkaline water. Soak in cold water for one or two hours, then change to hot water with baking soda added, and soak for another two or three hours; then rinse thoroughly with clean water. At this time, the dried cuttlefish is basically soaked. You need to change to warm water to remove the cuttlefish. Soak the dried cuttlefish in, and while soaking, rub and flatten the dried cuttlefish with your hands, so that the alkaline water remaining in the crevices of its body will be washed away.

2. Before using dried cuttlefish, be sure to fully soak the dried cuttlefish in clean cold water. Just submerge the dried cuttlefish in the water. It usually takes eight to twelve hours, which means that the first It is best to soak the cuttlefish the day before. If the weather is hot, the container containing the dried cuttlefish needs to be put in the refrigerator. In addition, the bones inside the cuttlefish and the black outer layer of skin need to be removed, so that the cuttlefish tastes better.