1. One dried cuttlefish, soak in water for 5 hours. After soaking, remove the cuttle bones and tear off the black skin of the cuttlefish, otherwise it will have a bitter taste. Remove the cuttlefish's eyes and teeth for later use.
2. Turn over the newly washed pork belly, add an appropriate amount of flour and rub it with your hands repeatedly, then turn it over and rub it with your hands. Then wash the flour with tap water. After the flour is washed, add an appropriate amount of salt to knead, then turn it over and add an appropriate amount of salt to knead the other side. Feel the pork belly no longer slippery inside and outside, wash the salt with tap water, shave the oil in the pork belly with a knife and set aside.
3. Use a knife to smash the large ginger pieces for later use; beat the shallots into green onions for later use; put the pork belly, ginger, and shallots in a saucepan, add appropriate amount of salt and Huadiao wine. Add enough water at one time, then add the cuttlefish, cover the lid and bring it to a boil when the heat is about to open, change to a low heat to avoid overflow of the soup, and boil on a low heat for 1.5 hours.
4. Open the lid after 1.5 hours, remove the green onion and ginger first, then remove the cuttlefish and pork belly. Cut the pork belly and cuttlefish into strips for later use. Remove the old part and cauliflower of the leek flower, and cut into even pieces. Cut the ginger into thicker shredded ginger and set aside.
5. Heat up the pot, add appropriate amount of oil, add shredded ginger until fragrant, add pork belly shreds, cuttlefish shreds and leek flowers, stir fry evenly, until the leek flowers slightly change color, add a small amount of salt, appropriate amount of chicken essence, pepper and Steam fish soy sauce, pour a spoonful of pork belly soup and stir evenly over high heat, pour in a small amount of cornstarch water to thicken, pour in a small amount of sesame oil to increase the brightness of the finished product and increase the aroma. Stir evenly to start the pot.
6. Finished picture
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