1. Cut a slice of cuttlefish horizontally and vertically with a flower knife
2. Cut it diagonally into diamond-shaped pieces
3. Wash the small rapeseed and set aside
4. Put an appropriate amount of water in the pot, add sliced ginger and garlic cloves
5. After the water is boiled, add the cuttlefish flakes to blanch water
6. After boiling again, quickly remove the cuttlefish flakes; pour the water used to cook the cuttlefish into a bowl for later use
7. In another pot, put an appropriate amount of vegetable oil in the pot, add chopped green onion to burst the fragrance
8. Pour in the water used to cook the cuttlefish, remove the ginger slices and garlic cloves
9. After boiling, add small rapeseed and season with salt
10. Add the blanched cuttlefish flakes and serve after boiling
Tips:The cuttlefish should not be blanched for long, and it can be fished out as soon as it curls.
