I remember when I lived in school in junior high school, I would bring some vegetables when I came home in winter, and I could keep them for a few days without a refrigerator. Braised cuttlefish is one of my father's usual dishes. The kind of metal lunch boxes with hoops on both sides are packed in a box, or they are just fresh-keeping bags, which are placed in the second shelf of the dormitory. If you are greedy, you can eat them cold directly. At the weekend, I found that the American shops nearby were becoming more and more fierce. After freezing frogs, I actually started selling cuttlefish with eyes, so I tried to buy a box and came back to burn meat.

material

Cuttlefish, pork with skin, dried prunes, dried bamboo shoots, ginger, onion, soy sauce, sugar, cooking wine.

method of work

1. Clean cuttlefish, cut off the cartilage on the head, take out cuttlefish eggs, and tear off the outer epidermis and various membranes inside; Remove the eyes and mouth, rinse the ink, and the tentacles also tear off the epidermis.

2. Wash the pork with skin with water and cut into pieces.

3. Wash and soak dried prunes and dried bamboo shoots.

4. Add raw ginger and onion knots and boil them all together. Add soy sauce and cooking wine and stew them with low heat.