Steamed hairy gourd and mashed cuttlefish in oyster sauce

Cooking Step

1. Cuttlefish paste mix well with pepper and set aside

2. Cut the two ends of Hairy gourds, peeled, and cut into 6 pieces, each about 1.5 cm thick, and remove the capsule and seeds

3. Stuff the cuttlefish into the hairy gourds ring until 70% full, compact, steam for 12 minutes until cooked, add crab roe for garnish

4. Mix the Pun Chun Premium Oyster Sauce with dried scallop shred, corn starch and water, boil on low heat, and pour it on the hairy gourds ring. Ready to serve