200g cuttlefish (washed), 200g colored pepper, 5g ginger, 5g garlic, rice wine 1 teaspoon, soy sauce 1 teaspoon, soy sauce 1/2 teaspoons, salt and peanut oil.
After the cuttlefish was cleaned, it began to change the knife and cut a row of endless vertical knife lines on the cuttlefish slices.
Rotate the cuttlefish slices, cut them at an angle of about 60 degrees and cut them into a rhombic grid.
The cuttlefish with the flower knife is changed to grow into a 4 cm diamond-shaped piece, and the cuttlefish whiskers are also cut into strips along its lines.
Boil water in a pot, put a few grains of salt after the water boils, then pour cuttlefish flowers into the pot, cook for about 1 minute, take them out, and quickly put them into a cold water basin for soaking. After this procedure, cuttlefish becomes very crisp.
Cut colored pepper into hob blocks, shred ginger and slice garlic for later use.
Cool the oil in a hot pot. When the oil temperature is 60% to 70%, add ginger and garlic and stir-fry.
After smelling garlic, pour cuttlefish flowers into the pot and stir-fry for about 2 minutes.
Stir-fry for 2 minutes, then put the yellow wine, fresh soy sauce and soy sauce into the pot and stir-fry.
After the cuttlefish is colored, pour the colored pepper into the pot and stir fry for about 2 minutes. When the colored pepper softens slightly, you can go out of the pot! Taste the salt before cooking, and add the right amount of salt according to your own taste!