Name: Dried Cuttlefish Braised Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 170g Cuttlefish; 250g Pork belly; Some Salad oil; 15g Soy sauce; 20g Sauce is fragrant and fresh; 20g crystal sugar; Some Rice vinegar; Some sesame oil; 3 slices Sliced ginger; 3 pcs Garlic cloves; 2s shallot; 15g Cooking Wine; 2 pcs star anise; 1 piece Red chili; 1 small piece Cinnamon; 2 tablets Bay leaf

Dried Cuttlefish Braised Pork

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

I have never tried dried cuttlefish from my relatives! After reading some recipes of masters, I feel that they are braised with pork belly too! "

Dried Cuttlefish Braised Pork

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!