1. Bagged dried cuttlefish
2. Take half and soak in warm water for more than 2 hours
3. Wash pork belly
4. Cut the meat into small pieces
5. Put the ginger and spring onion in the pot
6. After discoloration, remove the blood foam and set aside
7. Clean the soaked dried cuttlefish and cut into small pieces
8. In a frying pan, saute the shallots, ginger, garlic and red pepper
9. Add dried cuttlefish slices and pork belly, stir fry together, add cooking wine
10. Add appropriate amount of water, aniseed, star anise, cinnamon, bay leaves and boil
11. Pour the ingredients into the electric pressure cooker and press the electric pressure cooker for 30 minutes
12. Pour the ingredients back into the wok again, add the soy sauce, dark soy sauce, rock sugar, rice vinegar, boil again, turn to low heat and simmer until crisp
13. After the soup thickens, drizzle with sesame oil, sprinkle with chopped green onion and serve
Tips:Because dried cuttlefish originally had a salty taste, I didn't add salt during the whole process!
If the electric pressure cooker is not used, the cooking time should be longer!
