Preparation

• step 1

  Soak 10g pickled potherb mustard in water for 1hr and clean and chop it

• step 2

  Put 20g oil and 2 ginger slices into the mixing bowl

• step 3

  Put on the measuring cup, and stir-fry the ingredients at 2min/120°C/BREV2

• step 4

  Open the lid and add 10 cuttlefish, 20g cooking wine, and a small teaspoon of salt

• step 5

  Stir-fry the ingredients at 2min/120℃/BREV1.5

• step 6

  Add 20g diced bell pepper and the prepared pickled potherb mustard

• step 7

  Fry the ingredients at 3min/120℃/BREV1

• step 8

  Put the Small Cuttlefish & Pickled Potherb Mustard onto a plate for enjoyment