2, green pepper cuttlefish shredded meat: cuttlefish shredded, boiled water in the pot, a little less water, put cuttlefish shredded into water, boiled and fished out for use. Never pour out the water. You can eat it below. It's very fresh. Slice tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well. Put the oil in the pan, put the shredded pork in high heat, stir-fry until cooked, add shredded green pepper, the green pepper will change color, pour shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry for a few times.
3, dried cuttlefish roast meat:-burn pork belly or straight row, no salt. Cuttlefish cut into mahjong-sized pieces. Good pork belly, cut into pieces, put oil in the pot, stir-fry the pork (ribs) first, then add cuttlefish, stir-fry to dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water open but not open) 1-2 hours, as long as you feel rotten, and the fire will dry up.