Ingredients: cuttlefish, cooked chicken skin, mushrooms, poplar, ham, trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.

Production process: 1. Put clean water and quicklime into a basin, add dried squid and soak it for 12 hours, and stir it twice to make the squid swell evenly, then take it out and rinse it with clean water.

2. Cut the prepared squid into thick shreds with a length of 4cm and a width of 1cm, including chicken skin, poplar, mushrooms and ham, and wash the onion and ginger and pat them loose;

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

4. Put the supernatant into a casserole, add onion, ginger and cooking wine, put the pig's trotters on fire, boil them, skim off the floating foam, and simmer for about 90 minutes to form a thick soup;

5. Put chicken soup in the pot and blanch the shredded squid; Take the trotters out of the casserole, add chicken soup, shredded squid and various ingredients, and stew for half an hour. It's best to make the soup white and thick and season it with salt and pepper noodles. This dish has bright color, rich soup flavor and long heat preservation time, and is suitable for winter consumption.

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[Ingredients] 200g cuttlefish, 80g river shrimp, 0/0g ginger/kloc, 0/0g kale/kloc.

[Seasoning] 5g of salt, 2g of monosodium glutamate, sugar 1 g, oyster sauce 1 g, Shaoxing wine 1 g, appropriate amount of wet starch and sesame oil 1 g.

[Practice] The cuttlefish is washed and cut into rolls, the river shrimp is washed with a shrimp gun, the ginger is peeled and cut into small pieces, and the kale is cut and washed.

2. Boil the pot and drain the oil. When the oil temperature is 90 degrees, add cuttlefish roll and shrimp, fry until cooked, and pour out.

3. Leave oil in the pot, stir-fry ginger slices and kale for a while, add cuttlefish rolls and shrimps, pour Shao wine, add salt, monosodium glutamate, sugar and oyster sauce, stir-fry over high fire until it tastes good, thicken with wet starch and pour sesame oil.

【 Remarks 】 Cuttlefish can stop bleeding, nourish yin and blood, and reduce blood fat. Shrimp is high in protein and low in fat. Eating this dish often has slimming and beauty effects on women with slightly fat bodies.

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