Difficulty: time for side dishes (intermediate): 1 hour or more.
condiments
A dried cuttlefish is half fat and half thin.
Eggs, four garlic sprouts, right amount.
Ginger, salt, oil, liquor, soy sauce.
Appropriate amount of starch
Steps of cuttlefish soup
1. The dried cuttlefish is soaked one day in advance. Washington State
2. Shred.
3. Shred pork. My family doesn't eat fat, but uses pure lean meat. You can use half fat and half lean meat.
4. Half a shredded cuttlefish (more cuttlefish is also acceptable), and add Jiang Mo, salt, white wine and soy sauce. Mix well and marinate 15 minutes.
5. garlic seedlings. Washington State
6. Cut into filaments. Spare.
7. Heat the oil in the pan, add the cuttlefish shreds into the oil and stir fry. (fry for about seven or eight minutes).
8. Stir-fry shredded cuttlefish, add water and add some salt.
9. Cover the pot and press the pressure cooker for about 28 minutes.
10. Prepare water starch (need a little more).
1 1. After the cuttlefish is cooked, slowly add water starch and stir evenly.
12. Because I use pure lean meat, I need to put a spoonful of lard. If the fat you use is thin, you don't need to put it.
13. Pour in four broken egg liquid and add chopped garlic.
14. Finally, add a spoonful of vinegar to taste. Shade needs to be tasted according to your own taste. Stir well.
15. Hold the bowl. Authentic taste.
skill
The amount of liquor is similar to that of our usual fried meat. The amount of water starch can make the soup neither strong nor weak, and the amount of vinegar can not be too sour nor too weak. These amounts depend on the amount of soup. You can put it while tasting it. (And when you cook cuttlefish soup, you can also cook it slowly with a small fire, which takes some time. )