Bi jiao huang (Fujian Stuffed Cuttlefish)

Finely chop 50 g scallions, 30 g ginger, 100 g bamboo shoots, and 100 g water chestnuts.

Mix 250 g pork mince with the chopped scallions, ginger, bamboo shoots, water chestnuts, 20 g shiitake mushrooms, 10 g cornstarch, 10 g soy sauce, 10 g sesame oil, and 2 g pepper.

Stuff the filling mixture into 800 g cuttlefish bodies, ensuring they are not overfilled.