2 cuttlefish, 1 bamboo shoots, 4 peppers, carrot slices and several nine-story towers.

2 tablespoons minced garlic

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1 tbsp soy sauce, 1/2 tbsp salt, 3 tbsp sugar, 2 tbsp white vinegar, a little sesame oil, 1 tbsp white powder, 1 glass of water and a little wine.

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① Wash cuttlefish, cut off its head and beard, draw a straight edge on the inside and cut it into 3 equal parts, then cut the blade with an oblique knife (that is, keep one knife and then cut off the second knife), and marinate it with a little wine (to remove fishy smell) for later use.

② Bamboo shoots and carrots are cooked and sliced, and peppers are sliced obliquely.

(3) Remove the oil pan, stir-fry the cuttlefish with 6 tablespoons of oil at high temperature for a while, and then take it out.

(4) Stir-fry minced garlic and pepper in oil, add bamboo shoots and seasonings to boil, then add cuttlefish and nine-story tower for stewing, and hook with white powder water to make a thin juice.

⑤ Sprinkle some sesame oil before cooking to increase luster and fragrance.