Braised Squid with Pork Belly
1.
Prepare dried squid.
2.
Add water and edible alkali, soak for about 8 hours. (The elves started soaking one night in advance)
3.
After soaking the dried squid, wash it in a pot under cold water, add ginger slices and cooking wine, blanch in water and cook for about 15 minutes.
4.
Pork belly and side dishes are prepared.
5.
The pork belly and squid are all changed into small pieces; green and red peppers and millet peppers are also changed into knives for later use.
6.
Pour edible oil into the wok, add the ginger slices and sauté the pork belly.
7.
Fry the pork belly into a burnt-flavored shape over a medium and small fire. After the fat of the pork belly is forced out, the squid is dried.
8.
After the dry aroma of the squid is fired, pour in the cooking wine to remove the fishy smell.
9.
Then pour the soy sauce, add the millet peppers, and fry the sauce flavor.
10.
Add appropriate amount of hot water, the amount of water should be about half a centimeter below the ingredients, cover the pot and simmer for 30 minutes on medium-low heat.
11.
Open the lid and add salt to taste.
12.
Add pieces of green and red pepper.
13.
Stir fry until the green and red peppers are broken, and the sauce is collected over high heat. The deliciousness is ready.
Tips:
1: Dried squid is soaked for a long time. It is recommended to soak in the evening and cook the next day.
2: Pork belly, be sure to use medium and small fire, slowly fry, to force out the fat, so that it will not be greasy.
