Braised Pork Belly with Cuttlefish

Method

1. 01

   Step 1

   Clean the blackfish and blanch it in boiling water.

   

2. 02

   Step 2

   Half a pound of black carp head, one piece of body, cut into 4 for later use.

   

3. 03

   Step 3

   Cut the pork belly into 25 cubes. Heat oil in a pan over low heat and sauté until the skin changes color. Add ginger, cinnamon, star anise, and Sichuan peppercorns and continue to sauté until the pork belly releases its oil. Add rock sugar and sauté together with the pork. During this process, you can add very small amounts of Shaoxing wine several times to enhance the aroma. Gradually add braised soy sauce.

   

4. 04

   Step 4

   Add all the seasonings and water, bring to a boil over high heat for 10 minutes, then reduce to low heat and simmer for 20 minutes. Add the prepared blackfish and bring to a boil over high heat for 2 minutes, then reduce to very low heat and simmer for 15 minutes.

   

5. 05

   Step 5

   What to cook and what to put in the pot