When it comes to salted cuttlefish, everyone should be familiar with it. Whether it is used for boiling soup or cooking, it is particularly delicious and nutritious. It is rich in protein and nutrients, which can replenish the body's nutrients in time. Cuttlefish contains rich and colorful taurine, which has certain functions for eliminating fatigue, improving vision recovery and improving kidney function. Cuttlefish is also rich in copper, which is an excellent food for tonifying blood and qi, so women can eat more.
Salted cuttlefish is a dried product of cuttlefish, which is more chewy and tastes stronger than fresh cuttlefish. However, salted cuttlefish is not cheap, but it costs 45 yuan a catty, but it is nutritious and delicious. Although it is expensive, it is also very, very worthwhile.
Salted cuttlefish is generally used for cooking soup or frying, but my family likes to eat it steamed, which is simple and the whole family likes it. Here I will share with you our family's practice. Salted cuttlefish steamed pork belly needs food: salted cuttlefish 200g, pork belly 300g, appropriate amount of ginger and appropriate amount of soy sauce. Cooking method:
The first step is to prepare any raw materials for steaming pork belly with salted cuttlefish in advance, because the salted cuttlefish is dry and very salty, so firstly, wash the salt on the surface of the salted cuttlefish with clear water, then put the salted cuttlefish into the pot, add a proper amount of clear water to the pot, and boil it over high heat 10min.
Soften salted cuttlefish and remove excessive salty taste. Pay attention to the fact that the cooking time should not be too long or too short. Cooking for too long will make salted cuttlefish tasteless, too soft and chewy, and it is not good to eat. Cooking too short will make the cuttlefish salty or salty and hard.
The second step is to take the salted cuttlefish out of the pot and clean it with clear water again to remove the salty taste. Then cut the salted cuttlefish into strips and reserve them.
The third step is to buy fresh fat and thin pork belly and clean it.
The fourth step is to cut the cleaned pork belly into small pieces for reservation.
The fifth step is to marinate the pork belly with a proper amount of soy sauce, then put the marinated pork belly evenly in a steaming dish, and then pave the strip-shaped salted cuttlefish pieces that have already been cut on the pork belly. Because the salted cuttlefish is sweet, there is no need to add salt in the process of marinating the pork belly. Clean the ginger slices, peel them off, cut them into ginger slices, and then put a proper amount of ginger slices on the salted cuttlefish.
Step 6: Add a proper amount of water to the pot and put it into the steaming grid. Then put the steaming dish with good ingredients on the steaming grid, cover the lid, and turn on the red steam 15 minutes to turn off the fire. The delicious salted cuttlefish steamed pork belly will be ready!
The seventh step is to untie the lid, and you will be able to smell the delicious smell, which will make your family salivate. When you serve it, you can eat it!