Preparation

• step 1

  Put 1 teaspoon of salt, a teaspoon of white pepper powder, 15g cooking wine and 5g sesame oil into a small bowl and mix them into a sauce

• step 2

  Remove the head, eyes and black membrane of 300g small cuttlefish, and slice it

• step 3

  Pour 300g water into the mixing bowl

• step 4

  Put on the measuring cup, and boil the water at 4min/120℃/BREV1

• step 5

  Blanch the small cuttlefish slices at 2min/120℃/BREV1, then take them out and rinse them, and clean the mixing bowl

• step 6

  Put 15g oil, 5g shredded ginger and 5g chopped scallion into the mixing bowl

• step 7

  Put on the measuring cup, stir-fry the ingredients at 2min/120℃/BREV1

• step 8

  Add the small cuttlefish slices, 100g segmented leek and the prepared sauce

• step 9

  Without the measuring cup, fry the ingredients at 2min/120℃/BREV1

• step 10

  Place the dish onto a plate and ready for enjoyment