1. Remove the eyes and mouthparts from the head of the cuttlefish, remove the internal organs and ink sacs from the trunk, and wash it for later use. The cuttlefish skin can be peeled or not, and there is not much difference in the taste after burning.
2. Take a small bowl, mix appropriate amount of light soy sauce, dark soy sauce, white sugar, five-spice powder, add appropriate amount of water and stir well to make a braised sauce.
3. Take a non-stick pan, put the processed cuttlefish into the pan and heat it up without adding any oil. Boil it for a while.
4. Then pour in the braised sauce and keep it on medium heat.
5. During the period, I used a spoon to continuously scoop the soup and pour it on the cuttlefish, turning the noodles halfway through. When the cuttlefish flesh is tightened and the body swells, remove it.
6. Shred green onions and soak in water for later use
7. Wait for the cuttlefish to cool slightly and cut it into even circles. (Be careful not to cut it to the end, otherwise it will not look like the picture shown). Heat the remaining braised sauce in the pot over high heat until it thickens, then pour the sauce evenly on the cuttlefish.
8. Scallion decoration
