First, soak the dried squid in water until it is fat, then use a pressure cooker to put water, salt, chicken essence, sesame oil, cooking wine, onion, ginger and fragrant aunt, put them in the pot and boil together. Put the squid in and cook/kloc-0.5 to 20 minutes!

The practice of squid in casserole

Raw materials:

Dried squid, cooked chicken skin, mushrooms, cottontail, ham, pig's trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.

Production process:

1. Put 2000g of clean water in the basin, 50g of quicklime and dried squid for soaking for12h, and stir twice during this period, so that the squid swells evenly, take it out, and rinse it with clean water.

2. Cut the prepared squid into four centimeters long and one centimeter wide thick shreds, including chicken skin, catkin, mushrooms and ham. Wash the onion and ginger and pat them loose.

3. Burn the iron drill red and iron the hair sewn on the pig's toes, then soak it in warm water for half an hour to scrape off the burnt skin and hair and wash it.

4. Put the supernatant1000g into the casserole, add onion, ginger, cooking wine, set the pig's trotters on fire, boil and skim the floating foam, then move to low heat and stew for about 90 minutes to form a thick soup.

5. Put 250 grams of chicken soup in the pot and blanch the shredded squid; Take pig's trotters out of the casserole, add chicken soup, shredded squid and other ingredients, and stew for half an hour. The soup is white and thick, and season with salt and pepper.