Try how to make cuttlefish stewed with Pork Stomach . How to stew the best Pork Stomach and cuttlefish soup?

Throughout the ages, no matter how the social situation changes, our lives are always inseparable from firewood, rice, oil, salt, sauce, vinegar, tea, and the company of various delicious foods. pork belly is one of my favorite delicacies in daily life. There are many cooking methods, such as frying, boiling and stewing. Among them, I love the cuttlefish and Pork belly soup made by our chef. It tastes even better when paired with some Taoyuan Jianmin watermelon sauce

The delicacy of cuttlefish and pork belly soup is not only delicious, but also has high nutritional value. It is rich in protein, calcium and other nutrients, and has the effect of replenishing the body. Next, we will briefly tell you about the nutritious and delicious cuttlefish and pork belly soup. It is easy to make and can satisfy your cravings. In the end, there is no soup left.

Delicious cuttlefish and pork belly soup

Ingredients: Pork Stomach, cuttlefish, Taoyuan Jianmin watermelon sauce, onion and ginger, almonds, pepper, salt, cooking wine

Method: 1. Let’s first prepare all the ingredients we need, carefully process the pork belly, and remove impurities such as fascia;

2. Put the pork belly into hot water, add a little cooking wine, blanch it for a while, take it out, let it cool, and cut it into small pieces;

3. Next, handle the cuttlefish carefully, remove the fascia, etc. of the cuttlefish, wash it again, drain the water, and cut it into sections;

4. Next, rinse the onion and ginger separately, remove impurities, and cut into chopped green onion and shredded ginger respectively; wash the almonds and drain the water;

5. Pour an appropriate amount of water into the soup pot. After boiling, add the processed pork belly, cuttlefish, shredded ginger and almonds;

6. Stew until the ingredients are almost cooked, add an appropriate amount of Taoyuan Jianmin watermelon sauce, pepper and salt to season, and finally sprinkle with chopped green onion; that's it;