1.
Soak dried cuttlefish in clear water overnight.
2.
Skin, teeth, eyes and cuttlebone (white spindle bone)
3.
Rinse, cut into strips and blanch for later use.
4.
[Stir-fried sugar color] 2.5-3 tablespoons of white sugar and vegetable oil 1 tablespoon and mix well.
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.
6.
Be careful that the steam is hot, and also be careful that the sugar juice is spilled and hot.
After stirring, it is sugar-colored water, which is set aside for use.
7.
Blanch pork belly until it is cut into small pieces.
8.
Put it in a non-stick pan and fry it over medium heat until golden on both sides.
I didn't put any oil, I was just frying the fat out.
9.
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.
10.
Stir-fried pork belly and blanched dried cuttlefish strips are put into a pressure cooker.
Pour in sugar-colored water, all spices and seasonings (2 tablespoons light soy sauce, carved wine 1 tablespoon).
The electric pressure cooker shall be driven for 30 minutes, and the cover shall be opened after natural deflation.
If you use SAIC in the traditional pressure cooker, turn it to medium-low heat, and if there is no pressure cooker, use a slow cooker or a soup pot wok casserole for 2 hours.
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)
12.
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 feel like marinated eggs, you'd better abandon the pressure cooker and stew the meat slowly with the slow cooker, soup pot, wok casserole mentioned above.
Add boiled eggs to the stew and cook it together, which is even more delicious ~