Raw materials of roasted pepper cuttlefish head: 300g of cuttlefish head, 80g of green pepper flour, raw flour, custard powder, baking powder, ginger and onion juice, refined salt, cooking wine, pepper noodles, pepper noodles and cooked sesame seeds, with appropriate amount of salad oil1000g (about 50g). Method:1.Clean cuttlefish head. Put flour, raw flour, custard powder and baking powder into a bowl, and add a proper amount of water to make a crispy paste; Burn the green pepper with low fire until the epidermis bubbles, tear it into filaments and put it in a container at the bottom.

2. Clean the pan, inject salad oil and burn it to 40% to 50% heat, hang the pickled cuttlefish head evenly and crispy, fry it in the oil pan until it is cooked inside and crispy outside, and pour out the oil.

3. Leave the bottom oil in the pan, pour in the fried cuttlefish head, sprinkle with Chili noodles, prickly ash noodles and cooked sesame seeds, stir well, then take the pan and put it into a container with roasted green peppers.