Cooking Steps

1. 

   Step1:Put the black garlic into a pot. Add water to the pot. Heat it in a small heat. Sprinkle 2G black pepper and 2G sea salt. After collecting the juice in a small heat, put it into the crusher. Add 20ml water. Add 50ml oil while stirring. Put 5ml black vinegar. After stirring, take out the thicker part of the black garlic at the bottom of the blender and mix it with 20g cuttlefish juice. Slowly add 15ml olive oil in the mixing process. After mixing, put it aside to make the black garlic cuttlefish juic

2. 

   Step2:Put the small onion on the tin paper separately. Sprinkle 1g black pepper, 1g sea salt and 3ml olive oil. Wrap it tightly and put it in the oven at 160 ° C for about 25 minutes until the small onion is soft and rotten. Take it out and peel it into petal shape. Put the cold coriander to the stem and cut it. Put it in the crusher. Add 50ml olive oil. Stir it into the coriander olive oil and put it in the bowl. Heat it up. Put the mixture of the crushed coriander olive oil into the pot. Cook the fragrance. Then pass Filter and take out to make coriander oi

3. 

   Step3:Cut off the top and root of beet head. Put it into a pot and add water before the beet head. Sprinkle 5g sea salt. Stew until it's cooked and rotten. Take out the beet head. Gently rub the beet head and cut into pieces. Put it into a crusher. Add 50ml water. Mix it into mud. Filter the liquid through a sieve. Cool it to room temperature. Add 10ml water and 2.5G sodium alginate. Dilute and mix. Sift twice. Put it into a squeeze bottle. Take a bowl. Put in 1L water and 10g calcium chloride. Mix well. Squeeze The beet head juice in the bottle is slowly dripped into the water solution added with calcium chloride. After it is set, it is filtered out. It is put into the caraway oil. Stir it gently. Put it aside to make fis

4. 

   Step4:Remove the internal organs and bones of squid, clean them, and take the part of the head. Put 150g of pork stuffing from the homemade pork intestines into the head of squid. Put it in the refrigerator for standby. Pour 10ml of olive oil into a pot. Put squid in. Sprinkle 2G of black pepper, 1 clove of garlic, 2G of sea salt. Fry until the meat stuffing in squid is fully cooked. Turn to a small fire, and then put in the onion, 5ml of water, 5ml of black vinegar, 5ml of beet head juice. Take out the plate and put on it Add black garlic sauce and fish roe. Sprinkle with onion. Finis