It is not difficult to cook dried cuttlefish barbecue. First of all, you need to prepare ribs, pork belly, dried cuttlefish, sugar, some cinnamon, star anise, fragrant leaves, ginger, soy sauce, beer, plus some edible powder. First, put the dried cuttlefish directly into the water and soften it several hours in advance. Some dried cuttlefish soaked in baking soda water can be added to the water, which can effectively speed up the softening of dried cuttlefish.

After that, we need to remove all the hard cuttlefish bones in the middle, but we can put them in when cooking soup to make it taste better and fresher. We also need to remove all the black film on the surface of cuttlefish, and we can deodorize cuttlefish after tearing it off.

After washing, we cut the prepared dried cuttlefish into strips, then put all the seasonings together and put them in the pot. Chop the ribs into small pieces first, and be sure to choose high-quality ribs, so that the taste can be better. Then put the prepared ribs directly into the cold water pot, cook for another two or three minutes, put them aside after boiling, and dry them for later use.

Cut the prepared pork belly into pieces, put it in a pot, put a little oil in the pot, then put the prepared pork belly in the pot, fry until both sides turn yellow, and set aside. Then put the prepared rock sugar into the pot and add a small amount of oil until the rock sugar turns red. Then continue to turn off the fire and add meat, stir fry quickly, and wrap all the sugar on the pork belly and ribs. Stir-fry evenly, then add the prepared dried cuttlefish, continue to stir-fry, and add all seasonings after stirring.

You need to add pepper, soy sauce and beer when frying, continue frying, and then start stewing the meat pieces. When the meat and dried cuttlefish are stewed, you can cover the pot, and then cover the pot after the juice is collected by fire. After a while, you can collect the juice with fire.