Dried cuttlefish and pork belly, a classic ingredient with dried cuttlefish, can provide some unique seafood flavor to braised pork, and the fat of pork belly can moisten dried cuttlefish and enrich its taste. I can't help but throw a few boiled eggs in, which is the main ingredient of this mouth: pork belly 320G, dried cuttlefish 1 egg, 2 eggs with sugar water: 2.5-3 tablespoons of white sugar, and vegetable oil/kl. 500ML of boiled water spices: more than a dozen Chinese prickly ash, fragrant leaves 1 piece, cinnamon 1 piece, star anise 1 piece, 3 pieces of ginger, 3 pieces of dried red pepper, 2 tablespoons of dried orange peel 1 piece seasoning, and carved wine 1 piece.

Main ingredients for 2 people.

Pork belly 320g

Cuttlefish (dry) 1 only

2 eggs

ingredients

2.5-3 tablespoons of white sugar

Vegetable oil 1 tablespoon

Carved wine 1 tablespoon

500 ml of boiled water

A dozen prickly ash.

Vanilla leaf 1 tablet

Cinnamon bark 1 section

Star anise 1 piece

Ginger 3 tablets

3 red peppers

Orange peel 1 tablet

2 tablespoons soy sauce

Step 1

Soak dried cuttlefish in clear water overnight.

Step 2

Skin, teeth, eyes and cuttlebone (white spindle bone)

Step 3: Practice of Braised Pork with Dried Cuttlefish

Rinse, cut into strips and blanch for later use.

Step 4

[Stir-fried sugar color] 2.5-3 tablespoons of white sugar and vegetable oil 1 tablespoon and mix well.

Step 5

Heat until the sugar melts, and proceed to the next step as soon as it appears caramel color. If the sugar is boiled too much, it will be bitter and immediately pour 500ML of freshly boiled water.

Step 6 Practice of Braised Pork with Dried Cuttlefish

Be careful that the steam is hot, and also be careful that the sugar juice is splashed and hot, and then it will be sugar-colored water and set aside.

Step 7

Blanch pork belly until it is cut into small pieces.

Step 8

Put it in a flat-bottomed non-stick pan and fry it on medium heat until both sides are golden. I didn't put any oil in it. I was just frying the fat out.

Step 9 Home-cooked practice of braised pork with dried cuttlefish

Spices: more than a dozen prickly ash, fragrant leaves 1 piece, cinnamon 1 piece, star anise 1 piece, 3 pieces of ginger, 3 pieces of dried red pepper and dried orange peel 1 piece.

Step 10

Stir-fried pork belly and blanched dried cuttlefish strips are put into a pressure cooker, and sugar-colored water is poured in. All spices and seasonings (2 tablespoons of soy sauce, carved wine 1 tablespoon) are steamed in the electric pressure cooker for 30 minutes, and then the lid is opened after natural deflation. If the traditional pressure cooker is used, it will be turned to medium-low heat. If there is no pressure cooker, it will be slowly stewed in a slow cooker or a wok casserole for 2 hours.

Step 1 1

After pressing, transfer from the pressure cooker to the wok, and add two boiled eggs (after peeling, cut a few knives on the surface to taste)

Step 12 Simple method of braised pork with dried cuttlefish

Just collect the juice over high fire. This kind of juice collection time is short, and boiled eggs are just a taste. If you want boiled eggs to have the feeling of marinated eggs, you'd better abandon the pressure cooker, and use the above-mentioned slow cooker, soup pot, wok, casserole, etc. to slowly stew the meat while adding boiled eggs to cook together, which is even more delicious ~