Braised pork belly with cuttlefish
Ingredients: beer,cuttlefish,pork belly,rock sugar,soy sauce,onion,soy sauce,ginger,dried chili,aniseed,corn oil,rice vinegar,Vegetable Zhixian
Recipe Recommendations
- cuttlefish appropriate amount
- pork belly appropriate amount
- beer appropriate amount
- aniseed appropriate amount
- ginger appropriate amount
- onion appropriate amount
- dried chili appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- rice vinegar appropriate amount
- corn oil appropriate amount
- Vegetable Zhixian appropriate amount
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Braised pork belly with cuttlefish
1
Cut the pork belly into small pieces, blanch and fish out. After cleaning the cuttlefish, put it in boiling water and blanch and fish out.
2
Prepare the seasoning.
3
Cut cuttlefish into sections.
4
Slice ginger.
5
Pour appropriate amount of oil into the pan, add pork belly and stir fry, then add ginger slices, dried peppers, green onions and star anise.
6
Then pour in the beer, almost parallel to the pork belly. (Instead of water)
7
Pour in a little soy sauce to color.
8
Pour in the soy sauce to freshen up instead of salt.
9
. Add rock sugar cubes and a little vinegar (vinegar can decompose the meat fiber tissue to make meat and cuttlefish crispy and tender, and can also remove fishy smell)
10
Pour in the cuttlefish section, cover and cook over medium heat for about 15 minutes.
11
Open the lid and pour some rice vinegar to collect the juice and add fresh vegetables.