The night before stewing, cuttlefish was soaked in cold water for three hours, softened and washed, and then soaked in clear water overnight. Keep the water at this time and continue to stew the soup the next day.

Soak snow bamboo shoots all night.

Bring the stew water to town the next day in advance, and don't add any more water during the stew. The amount of two people is probably close to the edge of the drawer with the water soaked in ink fish.

Before stewing the soup the next day, wash the snow bamboo shoots and tear them into filaments.

Cuttlefish cut into strips.

Pour cuttlefish water, ginger and pepper into a drawer pot and bring to a boil.

Wash the chicken oil, dip the paper towel in water, pour the chicken oil into the pot, stir-fry the oil, and then drain the residue in the pot.

After burning spicy oil, pour the chicken into the wok and stir-fry for a few minutes after the chicken changes color.

Pour all the chicken and oil into boiling water, add cuttlefish and snow bamboo shoots together, and simmer for four hours after the fire boils. Or simmer for two hours.