Ingredients: cuttlefish, pork belly, ginger, onion, soy sauce, cooking wine, soy sauce, sugar.

method of work

1. First, remove the skin of the pork belly, clean it in water, then treat the cuttlefish, buckle its shell and teeth, cut the pork belly into pieces, chop the cuttlefish into pieces, and slice the ginger.

2. After the pan is hot, pour in the oil. After the oil is hot, stir-fry the meat. Add a little soy sauce to the pan and color it. Stir-fry it evenly, and put the fried pork belly out of the plate.

3, another pot, pour the oil in the pot, pour the cuttlefish in after the oil is hot, stir fry, stir fry, turn off the torch and take it out.

4. Pour the fried pork belly into the casserole, then the fried cuttlefish, then add ginger slices, cooking wine, oil consumption, a little white sugar to refresh, stir evenly, and finally add some water and clear water, cover it, and cook for one and a half hours on low heat. When the time comes, open the lid, stir it, add the onion, stir evenly, turn off the fire and take out the pot, and the braised cuttlefish with pork belly is done.

The choice of pork belly is very important, and we can choose it according to the following methods:

1. It is recommended to choose the pork belly with delicate grain and the pork belly with five layers.

2. After the pork belly is cleaned and then slightly frozen in the refrigerator, the pork belly cut out in this way will be thinner and more uniform.

3. When the pork belly is fried in the pot, remember to turn on a small fire and fry it slowly, and be patient until it is cooked.

4. Pork belly can be eaten with vinegar sauce or barbecue sauce after frying, or rolled with lettuce, which is not greasy at all.