Cuttlefish and Pork Belly Stewed Rice Beans
by Redmi Lok
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Soak the cuttlefish and rice beans in warm water overnight.
2. Slice the pork belly and cuttlefish, and drain the rice beans.
3. Put the pork belly in a boiling pot under cold water and add a few slices of ginger to blanch water.
4. Prepare a few slices of ginger and put them on when they are stewed.
5. Put rice beans, cuttlefish slices and ginger slices in an electric pressure cooker.
6. Put in the blanched pork belly.
7. Add water, soak the ingredients.
8. Add white pepper, put on the electric pressure cooker lid, and choose tendons. Stuff for 20 minutes after the time is up, and season with salt.
9. Serve a bowl of nourishing soup.
