中文介绍主料：墨斗鱼；粤式煎墨斗
辅料：洋葱、尖椒；
调料：白豉油汁，鸡粉；
粤式煎墨斗的烹饪制作方法：
墨斗煮熟去掉筋骨，锅上火放入少许净油，用小火煎制金黄，沥净油，下入洋葱丝，白豉油汁，鸡精炒匀，装盘，炒尖椒，烹入少许酱油，放于中间即可。
口味特点：干香浓郁。
烹饪操作关键：注意煎制时火候的把握。
英文解说Ingredients: cuttlefish;
Accessories: onion, pepper;
Seasoning: soy sauce white sauce, chicken powder;
Cantonese cooking fried fountain production methods:
Remove cooked bones fountain, lit into the pot a little oil purifier, golden fried over low heat, drain oil purifier, down into the onion, white soy sauce, chicken, stir well, transfer to a plate, fried pepper, cooked into a little soy sauce, can be placed in the middle.
Taste characteristics: dry fruity.
Cooking operation key: Note that when the heat fried the grasp.
