560g fresh cuttle-fish meat
25g bamboo shoots soaked in water
5g black fungus
5g minced scallion
5g minced ginger
3g minced garlic
Cut the cuttle-fish meat into litchi-flower-like slices, scald and drain.
Heat peanut oil to 60% hot, drop in minced scallion, minced ginger and minced garlic, saute.
Drop in the fish slices, bamboo shoot slices, black fungus, green soya beans, coriander and seasoning, thicken, sprinkle with pepper.