<English recipe available 🥳> 蝦醬蒸鮮魷，因為成日喺屋企食，都唔想成日煎炸焗，熱氣得滯喉嚨痛又驚住出事，所以就以蒸為主。✨𝐼𝓃𝑔𝓇𝑒𝒹𝒾𝑒𝓃𝓉✨- 鮮魷一隻- 蒜蓉5-6瓣- 蝦醬1湯匙- 紹興酒1茶匙- 粉絲1束✨ 𝑀𝑒𝓉𝒽𝑜𝒹 ✨- 粉絲先用凍水浸淋，舖係碟面- 魷魚撕去紫色的衣，魷魚底界花- 油鑊炒香蒜蓉，再落蝦醬炒香，倒入紹興酒炒至酒精揮發- 待涼後倒入魷魚撈勻，放喺粉絲面- 中大火蒸7-8分鐘，灒油，灑啲炸蒜喺面，完成 ✅ ✨𝐼𝓃𝑔𝓇𝑒𝒹𝒾𝑒𝓃𝓉✨- Squid x1pcs- Garlic x 5-6pcs- Shrimp paste x 1 tablespoon- Shaohsing wine x1 teaspoon- Vermicelli✨ 𝑀𝑒𝓉𝒽𝑜𝒹 ✨- Use cold water to soak the vermicelli, and place on top of the plate evenly- Tear off the skin of the squid, cut the pattern at the back side of the squid- Pan fry the garlic, add in the shrimp paste, add in the wine until the alcohol evaporate- When the sauce is cooled down, add the squid in and mix. Put the squid on top of the vermicelli.- Steam with medium low heat for around 7-8 mins, pour hot oil. Done ✅
