1. Soak the dried cuttlefish in clean water for 3 hours. Don't soak for too long. It will not taste for too long.
2. Clean the dried cuttlefish, remove the hard bones (Chinese medicine "sea octopus"), tear off the skin, and cut into small pieces.
3. Boil some water in a pot, add a spoonful of cooking wine, a few slices of ginger, and bring to a boil.
4. After the water is boiled, pour in the dried cuttlefish, boil it again and cook for one minute. Remove and wash again, drain the water for later use.
5. Prepare ingredients. Slice the onion and shred the pepper. Slice the ginger and garlic, and chop the green onion.
6. Heat up the pot and cook oil, add the onion, ginger, and garlic until fragrant.
7. Pour in dried cuttlefish and stir fry a few times.
8. Add an appropriate amount of water.
9. Add a spoonful of cooking wine, a spoonful of light soy sauce, and half a spoonful of dark soy sauce for coloring.
10. Stir-fry evenly, cover the pot and simmer for 2 minutes.
11. Pour in the peppers and onions and stir-fry evenly.
12. Pour a spoonful of oyster sauce and stir fry for 1 minute.
13. Collect the sauce over high heat, add half a spoon of salt and chicken essence to season, sprinkle with chopped green onion, and stir fry evenly. Seasonings such as light soy sauce have a taste, so add less or no salt.
14. Finished product. Savoury and fresh, the onion is very delicious, the dried cuttlefish is very chewy, the more you chew, the more fragrant. Friends with bad teeth should use a pressure cooker to dry the cuttlefish before frying. If it is soaked and fried directly, it will be a bit hard.
Tips:Do not use hot water when soaking the dried cuttlefish, because the dried cuttlefish will smell very strong.
