Braised pork tripe with cuttlefish

material

Pork tripe 1 cuttlefish 1 strip.

200 grams of adzuki bean.

Seasoned ginger 4 slices of water 3 bowls

Braised pork belly with cuttlefish

Everyone thinks that pork bellies are delicious but not easy to clean, so fewer people buy them. In fact, it's not difficult, but as long as I use this "15 minute trick" taught by my mother to keep them clean and odorless, it only takes six steps to get it easily:

1. Wash both sides of the bought pork tripe with running water under the faucet, cut off excess oil, and turn the inside of the pork tripe outwards (that is, turn it upside down);

2. Put it in a pot, add a tablespoon of salt and evenly grab the pork belly and marinate for five minutes;

3. Add proper amount of flour;

4. Grab the flour evenly and marinate for five minutes;

5. Rinse pork belly with tap water, put it in a pot, add a little water and ginger slices, and cook for five minutes.

6. Take out the cooked pork belly and clean up the white material at one end.

Be sure to cook it. This process is indispensable. If you don't cook, white people won't come down. Look, after cooking for five minutes, it will automatically fall off! This is inedible!

Dealing with pork belly means dealing with cuttlefish;

1. Soak dried cuttlefish in cold water for about five minutes;

2. Take out the bones of cuttlefish. Look, it's quite big. This is the bone of a squid. You can't have it.

The preparatory work has been done, and now you can do it:

1. Cut the processed pork belly and dried cuttlefish into strips and wash the red beans for later use.

2. Put the red beans into the bottom of the casserole, then add the dried cuttlefish, finally spread the pork belly and ginger slices, and add water.

3. Simmer for 1.5 hours after medium and small fire.

Cooking tips

1, pork belly must be cleaned, otherwise it will stink;

2. Red beans can also be soaked first and then stewed;

3. This tonic is simmered on a small fire. At first, if you use a big fire, it will burn the casserole;

4, this tonic is characterized by its original flavor, so don't put other seasonings, and people who are confined to the moon should not eat too salty and greasy, so there is no need to add salt, and the cuttlefish itself has a salty taste, just right, not salty or light, and the soup is delicious!

Cuisine characteristics

In our hometown of Hunan, stewed pork belly with cuttlefish is the most expensive dish and the secret recipe of nourishing yin. Because there is no fresh seafood in our hometown at all, only seafood, the most eaten seafood is cuttlefish, and others are eaten less. This cuttlefish is not cheap at all. The cheapest is 100 kg, so I can't eat this dish at all when I am very poor, and I can only eat it when I am confinement. The old people say that this kind of confinement is the most complementary, and it is called "shape filling".