Cuttlefish Vermicelli

Cuttlefish Vermicelli

　　I. Ingredients:

Main ingredients: 100g dried cuttlefish, 150g mung bean vermicelli. 2. Accompaniments: 100g streaky pork, 25g soaked dried mushrooms. 3. Seasonings: scallion segments, ginger shreds, salt, MSG, cooking wine, soy sauce, lard, pepper, all in appropriate amounts, 750g meat broth.

II. Method:

1. Remove the bones from the dried cuttlefish, soften it over the fire by holding it with bamboo chopsticks, then cut it into fine shreds. Rinse with water, soak briefly in cold water, remove and squeeze out excess water. Cut the pork and mushrooms into shreds for later use. 2. Soak the vermicelli in boiling water until softened (but not fully cooked), then remove and immediately roll it into a cylinder shape while hot, then cut into shreds resembling chive leaves for later use. 3. Heat a wok over high heat, add 50g of lard, and when it is 60% hot, stir-fry the pork shreds and cuttlefish shreds for a short time. Then add the meat broth, salt, and cooking wine, bring to a boil, and then simmer over low heat. When the cuttlefish becomes tender and releases its juices, add the vermicelli shreds to the wok and cook for another 4–5 minutes until the broth thickens. Then add 25g of lard, scallion segments, ginger shreds, MSG, and pepper, stir well, and serve on a plate.