Braised Cigu with Bacon and Cuttlefish

Name: Braised Cigu with Bacon and Cuttlefish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some bacon; Some Dried cuttlefish; Some arrowhead; Some Oyster sauce; Some Soy sauce; Some Cooking Wine; Some Green garlic; Some garlic; Some Sliced ginger

by coldly

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Bacon Braised Cigu, it should be regarded as Cantonese cuisine. I remember that my dad would have a burning Cigu on the New Year’s dishes. It seems that he would buy Cigu every Chinese New Year, but I don’t know how to make it. I just remembered that taste!
Traditional Chinese medicine believes that Citrus edulis has a sweet and smooth nature, nourishes the lungs, nourishes the lungs, nourishes the middle and nourishes the qi, and has a unique effect on fatigue, cough and asthma. Shiitake mushrooms are planted every year during the summer heat. They are harvested during the New Year's Day and Spring Festival. They are one of the types of vegetables that supplement the lack of winter and spring. It has high nutritional value. The main ingredients are starch, protein and multiple vitamins. The trace elements required by various active substances can regulate and promote human muscle energy and have good medicinal value.
After reading Cigu’s introduction, I know that Cigu is a good thing, but the old man said Cigu is not delicious (very picky eater), I said you don’t think it tastes good, then you haven’t eaten good food, after trying my Cigu , He smiled and said it was delicious, haha..."

Ingredients

Braised Cigu with Bacon and Cuttlefish

1. The raw material is shown in the picture. The bacon is made of pork belly, which is marinated in salt for about 5 days. It can be directly replaced by pork belly.

Braised Cigu with Bacon and Cuttlefish recipe

2. After scraping off the skin, Cigu cut the hob into pieces, and boil a proper amount of oil in the pan. Fry Cigu until the surface is slightly yellow.

3. Bacon, dried cuttlefish, cut into small pieces, mince garlic, cut green garlic into sections

4. Boil the bottom oil in a pot, pour in the garlic and ginger slices, and stir fragrant

5. Then pour in pork belly and fry until the oil comes out, pour the dried cuttlefish and stir fry

6. Cook the right amount of cooking wine

7. Add appropriate amount of oyster sauce soy sauce, stir fry evenly

8. Pour some hot water, no bacon

9. After the water is boiled, pour in Cigu, cover and cook on low heat until the juice is collected, about ten minutes

10. Finally, add the green garlic and stir-fry, then it can be out of the pot

Tips:
1: Choose the pork belly with salt and marinate it for 5 to 7 days. If it is too troublesome, you can directly replace it with fresh pork belly.
2: Dried cuttlefish will have a harder taste, you can soak it in water to soften it, or use dried squid instead
3: The first frying of Cigu is to block the starch and reduce the loss of starch. The final Cigu is very noodles and delicious. If possible, you can also fry it.
4: The bacon should not be too much, it should be about 1/3 of Cigu's, the oyster sauce light soy sauce should not be too much, do not add salt, because the bacon is salty enough