Cuttlefish 8 pieces

Jumbo shrimp 2 pieces

Purple onion ¼

Celery 1 stalk

Scallion 1 whole piece

Chinese preserved sour cabbage 2 oz.

Carrot a few pieces

Ginger 1 slice

Black bean 10 pieces

Oyster sauce 1.5 tbsps.

Soy sauce 1tbsp

Cooking wine 1.5 tbsps.

Pinch of white pepper

Chicken bouillon 1/3 tsp

Cuttlefish is similar to squid, but much bigger and the meat is thicker too.  I cut the fish both vertical and horizontal, but do not cut through, cut about 2/3 of the depth, then cut into small squares, after cooking each piece will frizzle to beautiful sharp.

Cuttlefish and shrimps marinated with 2 pinches salt, 1tbsp cooking wine and pinch white pepper for one hour.

Cook cuttlefish and shrimps in boiling water, 30 seconds for shrimp and 90 seconds for cuttlefish.

In a separated pan, heat up the pan with high heat then add 2 tbsps oil, add ginger, black bean and white part of scallion then stir fry for a minute.

Add the rest of vegetable and continue to stir fry for 2 minutes.

Add the oyster sauce, soy sauce and 1/4 cup water, cuttlefish and shrimp and continue to stir fry for a minute or so.

Add the rest of spices and scallion, mix well.