Cooking Steps

1. 

   Step1:The saury goes to the head and tail viscera, and then roughly cuts four pieces and two pieces, which are eight pieces for free in the Japanese supermarket. Take them back, wash them, sprinkle proper salt on them, and put them for 1015 minute

2. 

   Step2:Remove the skin of the cow, cut it into small pieces and cook in water for 2 minutes, then drain the water for standb

3. 

   Step3:Rinse the salted cuttlefish with cold water, dry the water on the fish, and sprinkle a thin layer of wheat flour evenly

4. 

   Step4:Put a proper amount of oil into the pot. When the oil is hot, put the autumn cuttlefish dipped in wheat flour into the medium heat and fry until both sides are slightly yellow. If the oil is too much, you can take the paper to suck it out

5. 

   Step5:Add in niuzhen, then add half a bowl of cooking wine, half a bowl of cooking wine and water, three spoons of soy sauce, three spoons of sugar, a small amount of pepper. If you think it's not salty enough, you can add some salt to taste and boil it. Then turn off the heat, cover and cook for 1015 minutes

6. 

   Step6:It's almost time for the soup to come out of the pot. Sprinkle a little pepper powder on it, and it's ready to serve