1. Use ice water and salt to spit the mango into the sand, then scrub it.
2. The fresh squid tears off the purple leather coat, washes the belly and cuts it into small circles for later use.
3. Peel the tomatoes and cut into small cubes for later use.
4. After boiling the water in the pot, blanch the squid in the pot for a few seconds to remove.
5. Bring water to a boil in a pot, add pasta and cook for about ten minutes on medium heat.
6. Stir-fry the diced tomatoes with oil in a hot pan.
7. Add salt to taste.
8. Add a little soy sauce.
9. Add the tomato sauce, fry the thick tomato juice, and press the diced tomato with a spatula while frying.
10. Add the sixties when the tomato sauce is thick.
11. Boil until the sixties are open and add fresh squid.
12. Add the pasta and stir well.
13. Finally, the fire can be harvested.
14. Finished product.
15. Finished product.
