- 200g cuttlefish
- 150g celery
- minced ginger
- chicken powder
- white pepper
- Clean the cuttlefish, especially its eyes area. Otherwise, it can ruin the whole dish.
- The blanching process should be fast to prevent overcooking. And it also helps to remove excess water.
Remove cuttlefish’s eyes and mouth bone, rinse and wash. Remove root and leaves of celery and cut into strips.
Use another bowl, mix cornstarch and water. Pour into the pot. Cook until soup thickens. Serve hot.