Cuttlefish Pork Belly Peanut Soup

Name: Cuttlefish Pork Belly Peanut Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork belly; 1 piece Cuttlefish (dried); 30g Red Peanuts; 2 pieces Codonopsis; 1 teaspoon Vegetable oil; Some salt; 15g Longan (dried); 2 tablets ginger

by Xinxinyu Kitchen

4.6 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

2

Pork belly has the effect of nourishing the stomach, and cuttlefish can nourish yin and blood, and it is also a cooling tonic. The soup they stew together does not need any seasoning, and the taste is very fragrant. It is a good friend of women, especially for pregnant women. appropriate. Red-skinned peanuts are good products for nourishing blood.

Ingredients

1 piece Pork Belly
1 piece Cuttlefish (dried)
30g Red Peanuts
2 pieces Codonopsis
1 teaspoon Vegetable Oil
Some Salt

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15g Longan (dried)
2 tablets Ginger

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Cuttlefish Pork Belly Peanut Soup

1. Prepare the materials

2. Rinse both sides of the bought pork belly with a faucet, cut off the excess oil, put the pork belly inside out, put it in a basin, add a tablespoon of salt to wash the pork belly evenly, and remove all the mucus from the pork belly. Wash off

3. Dangshen cut section

4. Remove the bones of the cuttlefish, wash and cut into shreds, and then deep-fry it for fragrant. Deep frying can reduce the fishy smell of the cuttlefish.

5. Put the pork belly in hot water, add ginger cubes, and cook for 5 minutes

6. Take out the cooked pork belly and remove the white thing on one end.

7. Shred the processed pork belly

8. Put all the ingredients in the pot

9. Add the right amount of water

10. The electric pressure cooker selects the soup function to stew for 20 minutes, if it is used in a casserole, it will take 40 minutes

11. The soup is simmered and seasoned with an appropriate amount of salt

Tips:
Cuttlefish is a seafood, it is a hairy product, do not eat it if you have eczema, and people with allergies and gout should also be cautious in eating it.