1. The main material is ready.

2. Peel the squid larvae, remove the small hard shell (cuttlebone) on the back, remove the internal organs, cut off the eyes and rinse them for later use.

Step 3 stir-fry sesame seeds for later use

4. Boil the water in the pot, add ginger slices, cooking wine and cuttlefish to boil, then turn off the fire and stew for 3 minutes.

5. Pick up the squid larvae and immediately soak them in iced lemonade for 5 minutes.

6. Slice garlic and ginger, then mix Korean hot sauce, Chili powder, soy sauce, sugar, vinegar, garlic, ginger and cooked sesame seeds.

7. Drain the squid larvae and put them in a bowl. Pour the prepared seasoning into a bowl and stir well.

8. Cover and put in the refrigerator 1-2 hours before eating. The longer it takes, the better it tastes.