Cuttlefish Braised Pork Belly
by Orange Komiru
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Cut the pork belly into small pieces, blanch them and remove them. After the cuttlefish are washed, put them in boiling water and blanch them.
2. Prepare the seasoning.
3. Cut the cuttlefish into sections.
4. Ginger slices.
5. Pour an appropriate amount of oil in the pan, add the pork belly and stir fry, then add the ginger slices, dried chili, green onion and star anise.
6. Then pour the beer, almost parallel to the pork belly. (Instead of water)
7. Pour in a little soy sauce for toning.
8. Pour in raw extract instead of salt.
9. .Put in rock sugar cubes and a little vinegar (vinegar can decompose the fibrous tissue of the meat and make the meat and cuttlefish crispy and tender, and it can also remove fishy)
10. Pour in the cuttlefish section, cover and cook on medium-low heat for about 15 minutes.
11. Open the lid and pour some rice vinegar to harvest the juice and add the fresh vegetables.
