roast dried cuttlefish with pork and pork belly or straight row, without salt. Cuttlefish cut into mahjong-sized pieces. The best pork belly, cut into pieces, put oil in the pot, first stir-fry the pork (ribs), then add cuttlefish, stir-fry to dry the water, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to drown the fish, and use low fire (keep the water open but not open) for 1-2 hours, as long as you feel rotten, and collect the water with high fire, not too dry. End. Remarks: There is a kind of dried cuttlefish in the market that is salty (of poor quality), so you can only soak it more, and then you can't put soy sauce or light soy sauce when cooking.

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