Braised pork with dried squid(you yu gan shao wu hua rou )

Braised pork with dried squid

Introduction:

"A mix and match. Dried squid, one of the eight treasures of seafood, is cooked with pork. Squid has the strong smell of pork, and pork has the fresh smell of melancholy. It is very suitable for winter dishes

Production steps:

Step 1: wash pork and cut into pieces.

Step 2: cut scallion into sections and ginger into slices.

Step 3: soak dried squid in alkaline water.

Step 4: tear off the membrane on the surface of the squid.

Step 5: apply the cross knife.

Step 6: cut into pieces.

Step 7: heat the oil and add sugar.

Step 8: stir fry the sugar over low heat.

Step 9: put in the pork.

Step 10: stir fry with sugar.

Step 11: add onion and ginger.

Step 12: stir fry the flavor.

Step 13: add water.

Step 14: add tangerine peel, star anise and cinnamon. Hawthorn piece.

Step 15: add soy sauce and meijixian.

Step 16: the fire starts.

Step 17: transfer to casserole.

Step 18: cover and simmer for 50 minutes.

Step 19: add dried squid.

Step 20: cover and simmer for 25 minutes.

Materials required:

Dried squid: 2

Pork with skin: 500g

Scallion: 20g

Ginger: 10g

Tangerine peel: 2G

Star anise: 2G

Cinnamon: 1g

Hawthorn slice: 2G

Soy sauce: 15g

White granulated sugar: 15g

Water: moderate

Meijixian: 10ml

Peanut oil: right amount

Salt: right amount

Note: dry squid should be soaked in alkaline water.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : You Yu Gan Shao Wu Hua Rou