1, ingredients: 200g dried cuttlefish, 50g leek flower/kloc-0, 5 cloves of garlic, 1 piece of ginger, 2 tablespoons of spicy soybean sauce, proper amount of oil, 4 tablespoons of cumin powder1/,and one tablespoon of cooking wine;

2. Wash the dried cuttlefish after soaking, cut it into small pieces with a cutting knife, add a tablespoon of cooking wine and marinate 10 minutes to remove fishy smell. Boil it in boiling water, take it out and drain it;

3. Wash ginger, peel and shred, shred millet pepper, peel and slice garlic; Soak leek flowers in salt water for 5 minutes, clean and cut into about one inch;

4, put oil in a hot pot, add ginger and garlic slices and stir fry over low heat to give a fragrance;

5, add 2 tablespoons of spicy soybean sauce and stir fry for a while, or you can use Pixian bean paste instead;

6. First add shredded pepper and stir fry for a while, then add chives and stir fry quickly to break off;

7. Add dried cuttlefish, stir fry over high fire, and burst into fragrance;

8. Add a proper amount of cumin powder and stir fry evenly;

9, according to the taste of the family, add the right amount of salt to taste;

10, the sauce is rich, and it is more fragrant than barbecue, nutritious and satisfying.