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 ginger slices and garlic cloves;
5. After the water is boiled, add the cuttlefish slices 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 a separate pot, put an appropriate amount of vegetable oil in the pot, add the chopped green onion to burst the fragrance;
8. Pour in the water used to cook the cuttlefish, and 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.
