Heat 1 tbsp oil, fry cuttlefish over low heat until evenly golden, add sauce; then cover and simmer for 15 minutes, turning once in a while to brown evenly.

• 烧1汤匙油，放下墨鱼慢火煎至金黄，加芡汁，盖上锅盖焖15分钟，不时将墨鱼反转使均匀上色。