First, wash the cuttlefish eggs and remove the black film outside. Large squid eggs should be cut into chopstick-thick strips (small ones can be processed without cutting the whole), soaked in yellow wine for ten minutes, then poured out, and pickled with salt, monosodium glutamate and white pepper; Second, when curing cuttlefish eggs, you can wet the egg white with starch (don't add too much, put the egg white and starch according to the amount of cuttlefish eggs) and stir it into a sherry paste. Chopsticks can stand in the egg white and not fall off. Third, wipe the container with salad oil to prevent the bottom from sticking, put chopped green onion and Jiang Mo into the container, spread the processed cuttlefish eggs evenly, and slowly cover the sherry paste on it; Fourth, put the container on the drawer, cover it after the water in the pot boils, and steam it for five minutes. Don't cover the pot immediately after turning off the fire, steam it for five minutes with residual temperature. Fifth, add some coriander and sesame oil after cooking. Live together!

Tip: 1) Egg whites must be fully stirred to make white foam, so that the steamed dishes are like a mass of snow, which is very beautiful. 2) After boiling, add cuttlefish eggs and steam them for five minutes;