1. Ingredients: 6 cuttlefish, half yellow pepper, half red pepper, appropriate amount of ginger, onion and garlic, 3 teaspoons cumin powder, 2 teaspoons cumin grains , 1 teaspoon of pepper powder, half a teaspoon of allspice, 1 teaspoon of black pepper, 1 tablespoon of olive oil, appropriate amount of salt, a little sugar, a little sesame.

2. Cut the red and yellow peppers into pieces of the same size, and mince the ginger, onion and garlic.

3. Clean the cuttlefish, tear off the outer membrane, squeeze out the sharp mouth to remove the eyes, use a Santoku knife to cut the whole body of the cuttlefish, and then cut it into triangular pieces.

4. Then use kitchen paper to absorb the water of the cuttlefish, and try to absorb it piece by piece as time allows.

5. Prepare a large bowl and pour the cuttlefish, red and yellow peppers and all seasonings into the large bowl.

6. Stir evenly and marinate in the refrigerator for half an hour to 40 minutes. Finally, add a spoonful of olive oil and stir evenly. If you like it spicy, you can add chili powder to make super spicy cumin cuttlefish.

7. Start preheating at 180 degrees for 20 minutes.

8. While preheating the oven, line a baking sheet with tin foil, brush with thin oil, and spread the stirred cumin cuttlefish on the baking sheet, trying not to overlap.

9. Place the baking pan into the middle rack of the oven and air-fry for 20 minutes. During this period, the red and yellow bell peppers will release juice. You can take out the baking pan and dump them. Bake for another 5 minutes.

10. When the time is up and the fragrant cumin cuttlefish is baked, put on your gloves and take out the baking pan.

11. Put the cumin cuttlefish on the dinner plate, and grill six cuttlefish on two plates.