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Cuttlefish with XO Sauce

Fish and Seafood

Cuttlefish with XO Sauce
4 small cuttlefish. Steamed for three minutes. Then put into ice water for two minutes, then drained, and cut into one inch pieces
1 ounce glass vermicelli, soaked until soft, then steamed for three minutes over boiling water
1 Tablespoon XO Sauce
1 Tablespoon oyster sauce
1 scallion, cut on an angle
1. Put vermicelli on heat-proof plate, and put the cuttlefish on top of them.
2. Mix the XO sauce and the oyster sauces and pour over the cuttlefish. Then cover and steam the vermicelli and cuttlefish for three minutes, stir, then sprinkle with the scallion and serve.

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