Steamed vermicelli with cuttlefish

Overview

I tried it today and felt very satisfied, so I posted it to share with everyone.

raw materials.
Soak the vermicelli in cold water until soft, then drain the water, then pour it into boiling water and rinse it immediately to make it softer
Cut the cuttlefish cubs with a knife, including the head but don't cut it off. The head is not cut, so I will add another cut later.
Blanch the cuttlefish in 90 degree warm water for ten seconds.
Remove and put into cold water.
Put the vermicelli into the egg tart mold and sprinkle a little salt.
Place the cuttlefish on top and top with sweet and spicy sauce. It would be better to mix some sweet and spicy sauce into the vermicelli so that it marinates and becomes more delicious.
After the water boils, steam over high heat for 6 and a half minutes.
It’s out of the pot.
The taste is sweet and sour, slightly spicy and refreshing.