Spleen Nourishing Stomach Cuttlefish and Pork Belly Soup

Name: Spleen Nourishing Stomach Cuttlefish and Pork Belly Soup
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork belly; 100g Cuttlefish; 2g salt; 10ml Vegetable oil; piece ginger

by YL Life

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Every time I go to the supermarket, I see a super large poster on the supermarket that says "big cuttlefish, shocking price, 79.9 yuan per catty." Indeed, 79.9 yuan per catty of cuttlefish is already very cheap.
Eating cuttlefish has the effect of invigorating the spleen and stomach, especially for children. Fortunately, my little babies love to eat, and I often cook cuttlefish soup for him, so my two little babies are very healthy and happy.

Ingredients

500g Pork Belly
100g Cuttlefish
2g Salt
10ml Vegetable Oil
piece Ginger

Spleen Nourishing Stomach Cuttlefish and Pork Belly Soup

1. Equipped with the required ingredients.

Spleen Nourishing Stomach Cuttlefish and Pork Belly Soup recipe

2. Clean the pork belly and shred. The cuttlefish are foamed for more than two hours, shred, and smashed with ginger.

3. Bring the wok to the heat, add a proper amount of oil, add the cut pork belly when the oil is hot, and stir-fry until the surface moisture is completely dry.

4. Pour the fried pork belly into a casserole, pour the cuttlefish, cuttlefish bones, and ginger, and add about 800ml of water.

5. Bring to a high heat, turn to low heat and cook for about 90 minutes, add some salt to taste

Tips:
1. Add about 50 grams of flour when cleaning the pork belly to remove the smell of the pork belly.
2: Because the cuttlefish itself has a salty taste, so add a little less when adding salt.
3: Some people can't eat the layer of sebum on the surface of cuttlefish, so I didn't want it.
4: The cuttlefish bones must not be thrown away. Put them in the soup to make the soup more delicious.
5: In addition to adding a small piece of hot water, do not add other seasonings, it is likely to overwhelm the aroma of cuttlefish.