Stir-fried cuttlefish with green pepper and autumn ears

Overview

The vegetables with sweet and sour sauce are irresistible to both adults and children.

Put water in the pot, add shredded ginger and 0.5 spoon of cooking wine and bring to a boil. Cut into criss-cross cuttlefish fillets, roll them up slightly, take them out and set aside. It only takes a few dozen seconds.
Boil the soaked autumn ears in boiling water for 3 minutes, drain them into cold water and set aside. Cut the carrots into thin slices and cut the green peppers diagonally.
In a small bowl, put corn starch, white sugar, white rice vinegar, Donggu soy sauce, add some water to make a water starch solution and set aside.
Heat oil in a pan, add carrot slices and stir-fry over high heat for 1 minute.
Add green pepper and autumn ears and stir-fry for 1 minute.
Add a little salt and chicken essence to taste.
Add cuttlefish slices and stir-fry evenly.
Pour in the well-mixed water starch, boil until it becomes thick, and evenly coat with the juice before serving.
Sweet and sour dishes with sweet and sour sauce are irresistible to both adults and children.