1. Peel ginger and cut it into fine threads.
2. Pour in a proper amount of white wine to soak ginger and submerge the ginger. Soak for 10 minutes to remove the pungent taste of ginger and make it taste as crisp as potato.
3. Tear off the outer layer of film, remove the internal organs, dig out the eyes, wash several times more, and rinse the cuttlefish.
4. Cut the treated cuttlefish into sections.
5. Boil water in the pot, add a little scallion and ginger, it can play the role of deodorization for cuttlefish.
6. When the water is boiled, pour the cuttlefish in.
7. Cook for about 1 minute, then fish out. If it takes too long, the meat will age and harden.
8. Put a proper amount of oil in the pot. After the oil is heated, put in ginger shreds soaked in wine and stir fry.
9. Put in the onion again.
10. Season with salt.
11. Add a little white sugar and freshen it.
12. Add another tablespoon of oil consumption to enhance the flavor and freshness.
13. Stir fry the shredded ginger and the seasoning evenly.
Then pour in the cuttlefish.
15. Stir fry in high heat for half a minute, and then you can get out of the pot.