How to cook celery, onion and cuttlefish flower (private dish)

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these delicacies, allowing those who make the delicacies to feel a long-lost pleasure. Today, I will introduce to you the method of Celery, Onion and Cuttlefish Flower (private dish), allowing you to experience and enjoy the joy after success again!

1. Chop the garlic into minced garlic. The red pepper mainly serves to add color, so a few slices will be enough. Freshly ground pepper has a better aroma, but if you don’t have it, pepper powder will do.

2. Remove the internal organs of the cuttlefish and peel off the black skin. Tear or cut the cuttlefish tentacles one by one. Split the cuttlefish meat into two halves, first cut it in the long direction with a straight knife, then cut it in the short direction with a straight knife, and cut it with the second knife to cut it into strips about 4cm long; remove the tendons from the celery, cut it into flat slices, and change it into diamond-shaped slices; cut the onion into lotus petals; cut the red pepper into diamond-shaped slices, three or four slices will be enough.

3. Heat the wok, add salad oil, and when it is 60% hot, add the minced garlic and sauté until fragrant. Next, add the cuttlefish and stir-fry until it starts to curl up.

4. Add cooking wine and sugar and stir-fry.

5. Add onion, celery and red pepper in turn, stir-fry until onion is cooked, and add salt to taste.

6. Thicken the glass starch, drizzle with a little remaining oil and turn off the heat. Sprinkle with a generous amount of freshly ground pepper or peppercorns.

7. Serve on a plate.

The steps of making celery, onion and cuttlefish flower (private dish) are simple, but if you want to do it well, you still need to try and practice seriously. Although the method is important, understanding is more important. Only by truly understanding can you make delicious food.