1. raw material.
2. The vermicelli is soaked in cold water to soften it, then pour out the water, and then rinse it with boiling water to make it softer.
3. Cut the baby cuttlefish with a knife. Cut even the head, but don't cut it. This head is not cut. I will add another knife at the back.
4. Blanch the baby cuttlefish in 90 degree warm water for ten seconds.
5. Put it in cold water after fishing.
6. Put the vermicelli into the egg tart mold and sprinkle a little salt.
7. Put the baby cuttlefish and top with the sweet chili sauce. It is better to add some sweet chili sauce to the vermicelli, so that it will be marinated and taste good.
8. After the water boils, it will steam for 6 and a half minutes.
9. It's awkward.
10. The taste is sweet and sour with slightly spicy and refreshing taste.
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