Ingredients: Chinese cabbage 300g, cuttlefish 200g, coriander 50g, egg 1 piece.

Seasoning: shrimp paste, onion, ginger slices, broth, vegetable oil, salt, monosodium glutamate, cooking wine, pepper and sesame oil.

1. Wash cuttlefish, cut into pieces, blanch in boiling water, remove and drain.

2. Take cabbage heart and wash it; Wash coriander and set aside.

3. Saute ginger slices and onion slices in oil pan, stir-fry shrimp sauce, stir-fry cabbage until it is slightly cooked, add a proper amount of cooking wine, inject broth, add cuttlefish pieces and stew.

4, the eggs are scattered, add salt, monosodium glutamate, pepper, pour sesame oil, and clean the parsley.