1. Clean the cuttlefish to remove impurities, soak and wash.
2. Cut the green pepper and shallot into pieces, shred the ginger, and slice the garlic (first cut the garlic and let it dry for 10 minutes).
3. Bowl juice: add light soy sauce, white wine, pepper and chicken powder and mix thoroughly.
4. Cut the roasted meat into slices (a little bit smaller), put the cuttlefish in pieces in a fence, and quickly pass it in the boiling water (add cooking wine in the water) pot. (Don’t put the cuttlefish in the pot and then remove it, it will taste very old)
5. From the pan, add oil and dried red pepper and saute until fragrant.
6. Add roasted pork and ginger, stir and stir well.
7. Add green peppers and shallots, stir and stir well.
8. Add cuttlefish, garlic and salt and stir fry quickly.
9. Add a bowl of juice and quickly stir-fry and turn off the heat.
10. Stir-fried dishes.
11. Served dishes.
Tips:The cuttlefish must be blanched in the water. After the water is boiled, it can be quickly passed in the pot. If the hand is slow, it will become old.