First, how to eat dried seafood: the practice of dried squid 1, and the practice of braised pork with dried squid: ① soak dried squid in salt water for one hour (so that the delicate flavor of squid will not be soaked) and cut into small pieces; Dice pork, soak in water 10 minute, and then drain. (2) Heat the wok with oil, add pork and a large piece of ginger, stir-fry until the pork spits oil slightly, add squid and stir-fry for a while, add rice wine, let go, add soy sauce (we use Haitian straw mushroom soy sauce, which is very well colored, just a little bit is enough), pour in cola to drown most of the raw materials (sugar and water are not needed), then add star anise and cinnamon of small nail size, and turn on and off the fire. If there is a pressure cooker, you can stew it in a pressure cooker. If the pressure cooker is not used, it will take about an hour and a half. The longer the stew, the more delicious the squid will be. You can put some salt in the middle to adjust the taste. Finally, you can collect juice and get angry, and sprinkle a little monosodium glutamate. The cooked squid is still a little tough and delicious, and the pork has reached the point where it melts in the mouth. The practice of dried squid II. Stir-fry dried squid or make side dishes: