Braised pork belly with cuttlefish
Required materials: 2 dried cuttlefish, 500g pork belly, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, several slices of pepper, star anise 1, dried pepper 1-2, cooking wine 1 tablespoon, 2 tablespoons of light soy sauce.
Practice steps:
1. Soak the dried cuttlefish in clear water for one night, tear off a layer of black film on the surface, turn out the eyeball, and finally don't forget to take out the teeth in your mouth.
2. Cut the washed dried cuttlefish into pieces for later use.
3. Cut the pork belly into pieces.
4. Add water to the pot, blanch the pork belly with cold water, skim the floating foam after the water boils, cook for 4-5 minutes, take out the pork belly, wash it with warm water, remove it and drain it for later use. When blanching pork belly, you should blanch it with cold water. You can blanch the blood of pork, and pork has no fishy smell.
5. Add oil to the pot, heat it, add pork belly and stir-fry for 2-3 minutes, then pour in soy sauce, braised soy sauce and cooking wine, stir-fry evenly, and stir-fry pork belly and color it.
6. Add onion, ginger, garlic, dried pepper, pepper and aniseed and stir well.
7. Add dried cuttlefish and stir well.
8. Add hot water, the amount of which is flush with the ingredients. Bring the fire to a boil, cover the pot and simmer 1 hour.
9. After the time is up, add salt, then add braised soy sauce to adjust the color, and collect the juice over high fire. When it is heated until there is a little soup left, turn off the fire and serve. A plate of dried pork belly and delicious cuttlefish is ready.
Tip: When choosing dried cuttlefish, first, judge its softness and hardness. Good quality dried fish is soft but not hard, complete and solid, and full of meat. It feels dry and hard with your hands, and it usually loses its flavor after being left for a long time. Look at the color. High-quality dried fish is reddish and has no mildew. The tender cuttlefish is yellowish, transparent and thin, while the old cuttlefish is purplish red and large.