The cuttlefish has a good taste and tastes delicious. The cuttlefish is rich in nutrition. The cuttlefish can nourish the skin and is good for the skin. In addition, it also has the practical effect of tonifying the kidney and strengthening the yang. There are many simple methods for cuttlefish. When the cuttlefish is frozen in the refrigerator, it needs to be boiled. When it is done, it needs to pay attention to the whole process. It can release ginger slices and pepper particles, which can eliminate fishy smell, What are the practices of freezing cuttlefish? Let's have a look.
 Raw material: cuttlefish
 Seasonings: Sichuan pickled pepper, pickled onion and ginger
 Practice:
 A、 Boil the cuttlefish in water, and stir fry the Sichuan pickled chilli, ginger and green onion together to make them fragrant
 B、 Add seasonings, fry cuttlefish at a constant speed, thicken with starch.
 Characteristics: invigorate spleen and stomach, nourish blood and remove dampness
 2、 Fish Noodles with Tomato and Sour Beans
 Raw materials: 50g sour beans, 1 large tomato, 50g fresh cuttlefish, 1/4 scallions, 3 garlic cloves, 30ml pure grain wine, 3 spherical Spanish vegetable noodles.
 Method:
 1. Boil onion and garlic with vegetable oil, and reserve the pasta with Italian meat paste;
 2. Add cuttlefish, pour pure grain wine and stir fry;
 3. Add sour beans and tomatoes for further frying;
 4. Finally, stir fry with the boiled Italian meat paste noodles.
 Chef's Note: The authentic cuttlefish noodles are made from cuttlefish juice. It is said that they have the practical effect of anti-cancer, but it is very inconvenient to make them. They can be replaced by other Italian meat paste noodles, and then stir fried with fresh cuttlefish solids, which is also full of cuttlefish flavor.
 3、 Stir fried cuttlefish flower
 Ingredients: 2 cuttlefish, 1 bamboo shoot, 4 jalapeno peppers, a small amount of carrot slices, nine storey tower, and 2 teaspoons of garlic puree
 Seasonings: 1 teaspoon soy sauce, 1/2 teaspoon salt, 3 teaspoons sugar, 2 teaspoons white rice vinegar, a small amount of salad oil, 1 teaspoon green bean starch, 1 cup water, and a small amount of wine
 Method:
 Clean the ink bucket fish, disconnect its head whiskers, draw a straight wound inside and cut it into three equal parts, then cut it with a diagonal knife (that is, one knife lasts, the second knife will be disconnected), marinate a small amount of wine (to remove fishy smell), and reserve it.
 Boil the bamboo shoots and carrots and slice them, and slice the chilli obliquely. Remove the skillet and stir fry cuttlefish with 6 teaspoons of oil at high temperature for a while. The remaining oil is used to stir fry the garlic paste and chao tian pepper, put the shredded bamboo shoots and seasonings into the pot, boil them, and then invest the money to stew the cuttlefish and the nine layer tower, and make thin juice with the water of mung bean starch.
 Pour sesame oil before cooking to improve gloss and aroma.
 Cooking Manual: Ink bucket fish can cut cross lines into columns. The cutting method described in the original text is that of pork belly, and I think the upper portion is more.