Stewed vegetables with dried pork and squid

Stewed vegetables with dried pork and squid

Introduction:

"Ordinary raw materials, simple methods, but delicious."

Production steps:

Step 1: peel and slice pork (about 0.5cm), marinate with proper amount of cooking wine, soy sauce, salt, sugar, spicy fresh, five spice powder, shredded ginger and minced garlic. (it's better to take a longer time. I pickled it for 8 hours.)

Step 2: wash squid, soak in water and cut into small pieces.

Step 3: wash the kidney beans, remove the old silk and pick them into sections. Cut the potatoes and carrots into hob pieces and set aside.

Step 4: hot pot, add a little oil to heat, fry both sides of the pickled pork until brown, and force some oil out.

Step 5: Fry well, shovel it to one side of the pan, add shredded ginger and minced garlic, stir fry the dried squid (I also added pig skin) for a while.

Step 6: add 40ml cooking wine, 40ml soy sauce, a few small rock sugar, stir well.

Step 7: add the vegetables, stir fry evenly, add the water to soak the squid, if not enough, add a little water, without all the ingredients, add a little salt and chicken powder, bring to a boil, turn to medium heat and simmer for 30 minutes.

Step 8: add the bean curd and simmer for 10 minutes until the soup is almost dry.

Materials required:

Pork: 400g

Dried squid: 100g

Carrot: 200g

Potato: 300g

String beans: 150g

Tofu: 150g

Soy sauce: right amount

Rock sugar: right amount

Sugar: right amount

Salt: right amount

Cooking wine: moderate

Spicy: moderate

Shredded ginger: right amount

Chicken powder: right amount

Five spice powder: appropriate amount

Garlic: a little

Note: don't pour out the water to soak squid. It can be added to the dish to stew, which can improve the taste.

Production difficulty: ordinary

Craft: Stew

Production time: one hour

Taste: salty and fresh