Name: Braised Cuttlefish Head with Pork Belly
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 1 piece Cuttlefish (dried); 1 stage Cinnamon; 2 pcs star anise; 2 pcs Dried chili; 1/2 tbsp Soy sauce; 2 pieces crystal sugar; 1/2 tbsp Cooking Wine; 1 stage shallot; 1 piece ginger; 2 cloves garlic; 1 tbsp Vegetable oil; 1/2 teaspoon salt

Braised Cuttlefish Head with Pork Belly

by West Horse Gardenia

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

The child’s aunt gave a big dried cuttlefish. After soaking it, it was so big that it was too big to eat at one time. The pork belly cooked with the cuttlefish head was left in the refrigerator and used for soup later. Cuttlefish is full of treasures, it is a good food therapy, especially health food for women. Cuttlefish is delicious and nutritious. Cuttlefish is sweet, salty, and smooth in nature. It has the functions of nourishing liver and kidney, nourishing blood, nourishing yin, and replenishing qi. The soaking of dried cuttlefish is very simple. Soak it directly in clean water. The water probably hasn't dried the cuttlefish. The time is about 8-12 hours. In other words, if you want to eat the next day, soak it before going to bed the night before, so you don't have to worry about it Up.

Braised Cuttlefish Head with Pork Belly

1. Dried cuttlefish need to be soaked in advance for use

2. Prepare pork belly and cuttlefish head

3. Slice green onion, slice ginger

4. Prepared, star anise, cinnamon, green onion, ginger, garlic, dried chili

5. Wash the pork belly and cut into large pieces

6. Cuttlefish head chopped into pieces

7. Bring the meat to a boil with cold water, and blanch the meat

8. Blanch the cuttlefish head in water

9. Pour a small amount of vegetable oil into the pot, add star anise, cinnamon, and bay leaves, stir fry for a fragrance, then add green onion and ginger and continue to stir fry

10. Add the blanched pork belly, stir-fry on low heat until the pork belly comes out of oil

11. Add braised soy sauce, rock sugar, cooking wine

12. Stir-fry evenly, add the blanched cuttlefish head and continue to stir-fry evenly

13. Add boiled water, no pork belly

14. Turn to low heat and simmer for 40 minutes

15. Add salt, simmer for another 20 minutes, and the soup is concentrated.

Tips:
Dried cuttlefish need to be soaked in advance for later use. In winter, you can extend the soaking time and change the water several times in the middle.
Tear off the black film after soaking. (Be sure to tear off the black film, otherwise it will be too fishy)