Ingredients: 1 cuttlefish (about 600g), 150g Shaoxing preserved dried vegetables, 150g streaky pork, ginger, chives, Shaoxing wine, soy, gourmet powder, sugar, caul fat

Recipe:

1. Clean the cuttlefish. Scald in boiling water. Braise in soy sauce till done.
2. Put soy, gourmet powder, sugar and caul fat in preserved dried vegetables and streaky pork. Braise till they are seasoned.
3. Slice the cuttlefish and put the slices in a bowl. Steam for 2 hours with the preserved dried vegetables on them. Put in a serving dish with the upside down. When the gravy is done, make a paste and pour on some done oil. Finally pour the gravy on the cuttlefish slices and serve.