(1) Prepare 10 cuttlefish larvae, 300g leek, appropriate amount of onion, ginger and garlic, appropriate amount of oil and salt, and a little soy sauce.

(2) Boil a small pot of water. After the water boils, put the cuttlefish in, blanch it for about half a minute, take it out and cool it with cold water.

(3) Heat the hot oil in a hot pot and add the onion, ginger and garlic to a small fire.

(4) Pour in cuttlefish larvae, add a little light soy sauce, stir fry quickly for seven or eight seconds, add leeks and salt, and turn off the heat immediately after stirring evenly.

2, leek scrambled eggs

(1) Prepare 1 a handful of leeks, 2 eggs, 3g of salt, 3g of chicken essence and 5g of vegetable oil.

(2) 1 root leek and 2 eggs, the eggs are scattered, the leek is cut into 5cm pieces for later use, the eggs are fried, and less vegetable oil is added. After the eggs are condensed together, they can be cooked for use.

(3) Take the oil pan for the second time, and pour in the leeks. When the leek is slightly shriveled, you can put in the fried egg pieces, add the right amount of salt and the right amount of chicken essence. You can put it aside and stir it a few times.

3. Fried shredded pork with leek

(1) Prepare ingredients: leek 1 00g, shredded pork 80g, carrot 20g, salt 2g, soy sauce 1 teaspoon (5ml), oil-water starch each1tablespoon (15ml).

(2) Wash leeks and cut into sections, and cut carrots into filaments.

(3) Mix shredded pork with soy sauce and water starch and marinate for 10 minute.

(4) Heat the oil in the wok with medium fire, and fry the shredded pork first.

(5) After the shredded pork turns white, add shallots and shredded carrots, stir-fry for 1-2 minutes, add salt to taste, and then take it out.