1. Ingredients: 400 grams of dried cuttlefish, 45 grams of cooked ham slices, 20 grams of dried magnolia slices (cut into small pieces), 20 grams of mushroom slices, 60 grams of rapeseed heart, 10 grams of green onions, and ginger slices 5 grams, 10 grams of cooking wine, 5 grams of refined salt, 5 grams of soy sauce, 15 grams of water bean flour, 3 grams of sesame oil, 200 grams of fresh soup, 70 grams of cooked lard, and 1 gram of MSG.

2. Cut the cuttlefish into large pieces, rinse it with hot water to remove the alkaline smell, and then simmer it in fresh soup. Blanch the rapeseed hearts in a pot of boiling water until they are raw and take them out.

3. Put the wok on a high fire, add oil and heat it until it is 40% hot. Add ginger and green onions and stir-fry until fragrant. Add fresh soup and bring to a boil. Remove the ginger and green onions, add ham, Cook magnolia slices, mushrooms, salt, monosodium glutamate, pepper, soy sauce, and rapeseed until the flavor is absorbed. Take it out and put it on a plate. Add in the cuttlefish and cook it for a while. Take it out and put it on the plate. Thicken with water soybean flour and add sesame oil. Sprinkle evenly. Serve as soon as the dish looks good.