1. Rinse the dried cuttlefish first, then put it in enough clean water and soak it in cold storage for about 5 hours. If you don't want to soak in cold storage, you can also soak at room temperature, changing water several times in the middle until the dried cuttlefish becomes soft.

2. When the cuttlefish is soft, remove the eyes of the cuttlefish, pull out the bone plate on the back of the cuttlefish, and then change the knife according to the cooking needs. If the skin of dried cuttlefish is not peeled off, it should be soaked until it is soft, and the internal organs and teeth should be cleaned if they are not cleaned.

3. The time of dried cuttlefish soaking is related to many factors, and there is basically no fixed number. Therefore, the time for soaking dried cuttlefish should be considered according to the actual situation and mastered flexibly.

4. The newly-made dried cuttlefish generally needs to be soaked for 3 to 4 hours, while the aged dried cuttlefish needs to be soaked overnight. If you are going to make soup with dried cuttlefish, you can soak it in water for about half an hour, or you can even not soak it. It is entirely possible to cook the soup directly after cutting it. In addition, the soaking time of smaller dried cuttlefish is shorter, while the soaking time of larger dried cuttlefish is longer.