Cuttlefish Pot Pork Belly

Name: Cuttlefish Pot Pork Belly
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Cuttlefish (dried); 1/2 Pork belly; 2 carrot; 1/2 strip corn; A handful Peanut kernels (raw); a small piece ginger; Some White pepper; a little salt

by Linlin and Doudou

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

We are a pet shop. There is a place under the stairs. An electric rice cooker, an induction cooker, a cutting board, a scissors, a kitchen knife are the easiest and simplest ingredients to find, which is more trouble-free.

Ingredients

1 Cuttlefish (dried)
1/2 Pork Belly
2 Carrot
1/2 strip Corn
A handful Peanut Kernels (raw)
a small piece Ginger
Some White Pepper
a little Salt

Cuttlefish Pot Pork Belly

1. Fresh pork belly is broken open on both sides and blanched. Pork belly is more difficult to wash. I bought it and blanched it and it was easier to scrape clean.

2. Dried cuttlefish, soak it in water one night in advance, clean it, and the boss who sells cuttlefish asked me to fry it with oil, which is more fragrant

3. Peanuts, cuttlefish, pork belly, ginger, white pepper

4. Carrots, corn

5. Put it in the rice cooker and go to work.

6. Add salt and start eating!

Tips:
Because the kitchenware is relatively simple, this is also relatively simple. The peanuts are not particularly rotten and a bit hard. If it is a wood fire stove or a slow cooker, it will be more fragrant. For office workers, it is more convenient, not greasy, and the soup is finished. The pork belly and cuttlefish are taken out and cut into strips to make a cold salad.