Dried Cuttlefish Braised Pork

Name: Dried Cuttlefish Braised Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 320g Pork belly; 1 Cuttlefish (dried); 2 pcs egg; 2.5-3 tablespoons White sugar; 1 tbsp Vegetable oil; 1 tbsp Huadiao Wine; 500ml boiling water; A dozen pepper; 1 Bay leaf; 1 stage Cinnamon; 1 piece star anise; 3 slices ginger; 3 pcs Red chili; 1 Orange peel; 2 tbsp Soy sauce

by Sugar Eclair Halloween

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Dried cuttlefish and pork belly, a classic ingredient paired with dried cuttlefish can provide some seafood-specific fragrance to the braised pork, and the fat of the pork belly can moisturize the dried cuttlefish, enriching its taste. I can’t help but throw a few boiled eggs into it>

Ingredients: 320G pork belly, 1 dried cuttlefish, 2 eggs Sugar colored water: 2.5-3 tablespoons of white sugar, 1 tablespoon of vegetable oil, 500ml of hot water
Spices: a dozen peppercorns, 1 bay leaf, 1 cinnamon bark, 1 star anise, 3 ginger, 3 dried red peppers, 1 dried orange peel Seasoning: 2 tablespoons of light soy sauce, 1 tablespoon of Huadiao wine

Dried Cuttlefish Braised Pork

1. Soak the dried cuttlefish in clean water overnight

2. Skin and teeth, eyes, and cuttlefish (white fusiform bone)

3. Rinse and cut into strips, blanch for later use

4. [Fried sugar color] 2.5-3 tablespoons of white sugar and 1 tablespoon of vegetable oil, mix well

5. Heat until the sugar melts, and the caramel color just appears, proceed to the next step. If the sugar is boiled too much, it will be bitter and immediately pour 500ml of freshly boiled water.

6. Be careful of the steam scalding your hands, and be careful that the sugar juice splashes out and it will become sugar-colored water after stirring evenly. Set aside for later use.

7. Blanch the pork belly and cut into small pieces

8. Put it in a flat-bottomed non-stick pan and fry on medium heat until golden on both sides. I didn’t put any oil in it. It was just to stir out the fat part of the fat.

9. Spices: a dozen peppercorns, 1 bay leaf, 1 cinnamon bark, 1 star anise, 3 ginger, 3 dried red peppers, 1 dried orange peel

10. Stir-fried pork belly, blanched dried cuttlefish sticks into the pressure cooker, pour sugar-colored water, all spices and seasonings (2 tablespoons of light soy sauce, 1 tablespoon of Huadiao wine)
After the electric pressure cooker is SAIC, press for 30 minutes, and then open the lid. If you use the SAIC of the traditional pressure cooker, turn to medium and low heat. If there is no pressure cooker, use a slow cooker or a soup pot wok casserole for 2 hours.

11. After pressing, transfer from the pressure cooker to the wok, add two hard-boiled eggs (after peeling the shell, scratch the surface with a few knives to taste)

12. Just collect the juice over high heat. This kind of juice collection time is short, and the boiled eggs are just a taste. If you want the white boiled eggs to have a marinated egg feel, it is best to abandon the pressure cooker and use the above-mentioned slow cooker soup pot wok casserole to slowly stew the meat. Add the boiled egg and boil the meat at the same time, it will be more delicious~