1. Soak the dried cuttlefish in advance.
2. After soaking the dried cuttlefish, peel off the skin, clean and cut into small pieces.
3. Cut the pork belly into mahjong cubes.
4. Blanch pork belly.
5. Heat the wok, add vegetable oil, add sugar and stir with chopsticks until the sugar is reddish and bubbling, then add pork belly and stir fry.
6. Add light soy sauce and dark soy sauce and continue to stir-fry evenly.
7. Add sliced ginger, garlic, pepper and star anise.
8. Add hot water, cooking wine, and dried cuttlefish to a boil and simmer for about 50 minutes.
9. Add salt and let the soup dry over high heat.
10. Finished picture
11. Finished picture
Buy on JD
Buy on Amazon