Ingredients: 250 grams of pork belly, 250 grams of cuttlefish

Accessories: 25 grams of salad oil, 1 chive, 2 slices of ginger

Star anise 1 piece, 5 grams of cinnamon, 3 grams of cumin, 2 bay leaves

30ml of southern milk juice, 30ml of Shaoxing rice wine, 15ml of light soy sauce, 15g of white sugar

Preparation method

p>

1. Cut the pork belly into 3cm square pieces;

2. Soak the dried cuttlefish in cold water until completely soft, peel and remove the bones, and cut into pieces the same size as the pork belly pieces;

3. Put star anise, cinnamon, cumin and bay leaves into a seasoning bag;

4. Heat oil in a pan, add onion and ginger slices and stir-fry until fragrant;

5. Add cuttlefish strips and pork belly cubes, stir-fry until the pork belly changes color, add Shaoxing rice wine, southern milk sauce and light soy sauce.

When all ingredients are coated in color, add 1000ml cold water;

6. Add the spice bag and white sugar, turn to high heat and bring the soup to a boil, then turn to low heat and simmer until the pork belly is crispy;

7. Bring the soup to a boil over high heat. Let dry and serve on a plate.