CuttlefishRice vermicelliMince ingredients: 4 cuttlefish, 150 grams of rice vermicelli, freshPortobello mushrooms2 large pieces, small radish1 small piece,Pork belly50 grams.Clove strips, ginger slices,and one star anise.Eight-angled pepper10 grains, enough soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 15 grams of rock sugar, a little salt, and a little five-spice powder.The method to make cuttlefish rice vermicelli:Soak the rice vermicelli overnight until it can be crushed by hand. Drain off excess water.Slice the mushrooms andcarrotinto small cubes.WebsiteMince pork belly into small cubes, place in a bowl, add soy sauce for taste, a little five-spice powder, and a little cooking wine. Marinate for a while, then mix with mushroom pieces, carrot pieces, rice vermicelli, and a little salt.

Remove the head of the cuttlefish to use elsewhere; remove the central hard spine from the cuttlefish tube, peel off the outer layer skin, leaving the cuttlefish white inside. Clean the washed cuttlefish thoroughly.

Use a small spoon to fill the cuttlefish with the mixed rice vermicelli, filling it seven-tenths full. Seal the opening of each filled cuttlefish with toothpicks and prepare them all this way.Before that, place enough water in a small pot (enough to cover the cuttlefish), add ginger slices, clove strips, star anise, dark soy sauce, oyster sauce, and rock sugar, bring to a boil. Add the filled cuttlefish rice vermicelli, pour a little cooking wine, cover with a lid, cook on low heat until just simmering for 40 minutes, then remove.When cool enough not to be scalding, slice into pieces. It looks better when cooled and sliced.Cut into small cubes.Food Network

2 Cut the pork belly into small cubes, place the pork belly cubes in a bowl, add some soy sauce, a little five-spice powder, and a little cooking wine, mix well and marinate for a while, then add shiitake cubes, carrot cubes, glutinous rice, and a little salt, mix well.

3 Remove the head of the squid for another use, remove the hard bone inside the squid tube, then peel off the outer layer of skin to make the squid white. This way, the washed squid is clean.Using a small spoon, fill the squid with the mixed glutinous rice, leaving it seven-tenths full. Seal the opening of the filled squid with toothpicks and do this for all of them.

4 Previously, in a small pot, add enough water to cover the squid, then add scallions, ginger, star anise, fennel seeds, old soy sauce, oyster sauce, and ice sugar. Bring to a boil, then add the filled squid rice sausages, add a little cooking wine, cover with a lid, and cook on low heat until just simmering for 40 minutes before removing.Cut into slices when it is not too hot; it looks better when cool.