Ingredients: 600 grams of cuttlefish

Accessories: 80 grams of celery, 10 grams of green onion

Seasoning: 5 grams of ginger, 10 grams of cooking wine, 5 grams of salt, 3 grams of white sugar 10 grams of soy sauce, 5 grams of sesame oil, and 2 grams of MSG.

How to mix cuttlefish:

1. Remove the bones and internal organs of the cuttlefish, peel off the black skin, clean it thoroughly, and then Put it into a pot of boiling water and bring to a boil. Add onions, ginger, refined salt, and cooking wine. Cook for another 10 minutes. Remove the cuttlefish and let cool.

2. Remove the leaves from young celery and wash them, blanch them in a pot of boiling water until cooked, take them out and let them cool, cut them into 3 cm long sections, put them on a vegetable plate, sprinkle with a little salt and mix well.

3. Cut the cooled cuttlefish into thin strips 3 cm long and 0.5 cm wide, place them on a celery plate, add sugar, soy sauce, sesame oil and MSG, mix well.

For more information on mixed cuttlefish, see Mint.com Food Library/shiwu/banmodouyu