1. Wash and chop the green onions. Crack the eggs into a bowl, add cornstarch, salt, sugar, pepper, cooking wine, and shrimp skin powder, and beat in one direction.

2. Cut the cuttlefish and pour the cuttlefish juice into the egg liquid. Then squeeze out the particles inside and mix well with the egg liquid.

3. Pour cooking oil into the pan, pour in egg liquid, add green onions and mix well. Fry until the egg liquid is half set, turn over and fry for about 1 minute.

4. Use a spatula to cut the egg pancake into pieces and remove from the pan.