Lean Pork Shredded Cuttlefish
1.
Dried cuttlefish shreds were soaked in water the night before.
2.
Wash the soaked cuttlefish shreds, add lean pork shreds, add some ginger shreds, and marinate in cooking wine. (Sorry, thin pork shreds forgot to take a special photo)
3.
Shred the green peppers and wash the leeks in one hand, as long as the roots are about one-third, and cut into inch sections.
4.
Heat the pot, pour a small amount of oil, add the green pepper shreds, and then add the leek roots, stir fry until broken.
5.
Set up the fried leeks and green peppers and set aside.
6.
Pour a little more oil into the pan, pour in the cuttlefish and pork and stir fry until the pork is completely discolored.
7.
Add a teaspoon of salt, appropriate amount of cooking wine, a bowl of boiling water, mix well, cover the pot and simmer for about 8-10 minutes. Be careful not to boil off the water in the middle, and try to see if the cuttlefish is cooked. If it is not cooked, add water and cook for a few more minutes.
8.
Pour shredded green pepper and leeks, add some light soy sauce, mix well, cook for another minute or two, and remove the soup.
9.
Finally install the plate.
Tips:
1. Dried cuttlefish must be soaked in advance, otherwise it will be difficult to cook.
2. Use only a section of the root of the leek, not the leek leaves, the leek leaves can keep fried eggs or others.
3. Although the cuttlefish shreds are soaked overnight, it still takes a few minutes to cook.
4. If pure cuttlefish is fried, the taste is a bit monotonous, add some shredded pork, the compound taste is better.
