1, foaming: soak the dried cuttlefish in cold water for about 8- 12 hours until the cuttlefish is completely soft, and clean water can be changed several times in the middle.) The cuttlefish and the cooked dishes are very chewy, and there is no need to put alkali.

2, cleaning: be sure to peel off a layer of film on the surface of cuttlefish, and then remove the bones and internal organs and wash it, so that the burnt cuttlefish tastes pure and will not have a fishy smell.

3. Cooking: Cut the cuttlefish into large pieces of mahjong, and then cut the good pork belly into pieces; Put oil in the pan, first stir-fry the meat or ribs, then add the cuttlefish, and stir-fry until dry; Add cooking wine, add a little soy sauce to color, add Haitian soy sauce and stir-fry a few times; Water is added to submerge fish and meat, and the water is kept in a non-boiling state with low fire 1-2 hours; When the meat is rotten, collect the water with high fire, not too dry, add pepper, a little monosodium glutamate, a little sugar, and a little chives without salt; Load the plate.