Braised cuttlefish head with pork(wu hua rou shao mo yu tou )

Braised cuttlefish head with pork

Introduction:

"The child's aunt gave me a large cuttlefish. It was really big after soaking. I couldn't finish it at one time. I used the cuttlefish head to cook the streaky pork. The rest of it was put into the refrigerator for soup later. Cuttlefish is a treasure all over the body. It is a good food for dietotherapy, especially for women. Cuttlefish is delicious and nutritious. It tastes sweet, salty and flat. It has the functions of nourishing liver and kidney, nourishing blood, nourishing yin and benefiting qi. It's very easy to soak the dry hair of cuttlefish. It's OK to soak it directly in clean water. The water is probably not too dry for cuttlefish, and the time is about 8-12 hours. That is to say, if you want to eat the next day, you can soak it before going to bed the night before, so you don't have to worry about not soaking. "

Production steps:

Step 1: soak the dried cuttlefish in advance.

Step 2: prepare pork and cuttlefish head.

Step 3: prepare the star anise and cinnamon pepper.

Step 4: cut scallion and ginger.

Step 5: wash pork and cut into large pieces.

Step 6: cut the cuttlefish head into pieces.

Step 7: bring the meat to a boil in cold water and blanch it.

Step 8: blanch the cuttlefish head.

Step 9: add a small amount of oil into the pot, add star anise, cinnamon and fragrant leaves, stir fry until fragrant.

Step 10: add onion and ginger and stir fry.

Step 11: add the boiled pork and stir fry until the oil comes out.

Step 12: add soy sauce and rock sugar cooking wine.

Step 13: stir fry evenly, then add the cuttlefish head of blanching water and continue to stir fry evenly.

Step 14: add boiling water, no streaky pork.

Step 15: bring to a boil over high heat and simmer for 40 minutes.

Step 16: add salt and simmer for 20 minutes. Concentrate the soup.

Materials required:

Pork: 500g

Cuttlefish head: 1

Onion and ginger: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Cooking wine: moderate

Pepper: right amount

Soy sauce: right amount

Rock sugar: right amount

Salt: right amount

Note: the dried cuttlefish needs to be soaked in advance for standby. In winter, the soaking time can be extended and the water can be changed several times. Tear off the black film after foaming. (be sure to tear off the black film, otherwise it will be too fishy.)

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Wu Hua Rou Shao Mo Yu Tou