material

Ingredients: pork belly 320G, dried cuttlefish 1 piece, 2 eggs.

Sugar-colored water: 2.5-3 tablespoons of white sugar, vegetable oil 1 tablespoon, 500ML of boiled water.

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.

Seasoning: 2 tbsp light soy sauce, Huadiao wine 1 tbsp.

method of work

1, dried cuttlefish soaked in clear water for one night;

2, peeling, tooth removal, eye removal, 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 plus vegetable oil 1 tablespoon and mix well;

5. Heat until the sugar melts, and proceed to the next step just after the caramel color appears. If the sugar is boiled too much, it will be bitter;

6. Immediately pour 500ML of boiling water that has just been boiled. Be careful that the steam is hot, and also be careful that the sugar juice is splashed and hot. After stirring, it is sugar water and put it aside for use;

7. Pork belly is cut into small pieces after drowning;

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 at all. I was completely frying the fat part.

9. Spices: more than a dozen peppers, 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, blanched dried cuttlefish strips are put into a pressure cooker, and sugar-colored water, all spices and seasonings (2 tablespoons soy sauce, carved wine 1 tablespoon) are poured into the electric pressure cooker, and then the electric pressure cooker is pressed for 30 minutes, and then the lid is opened after natural deflation. If the traditional pressure cooker is used, it is turned to medium-low heat.

1 1, after pressing, transfer from the pressure cooker to the wok, and add two hard-boiled eggs (after peeling, cut a few knives on the surface to taste);

12, juice can be collected by 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. When you stew the meat, add boiled eggs and cook it together, which will be more delicious ~