Braised pork with squid

Braised pork with squid

Introduction:

"Squid, also known as squid and squid, has high nutritional value and is a valuable seafood. It and squid, octopus and other soft brachiopod seafood in the nutritional function is basically the same, are rich in protein, calcium, phosphorus, iron, and rich in trace elements such as selenium, iodine, manganese, copper and other food. Tips: squid and other aquatic products are cold in nature. People with deficiency of spleen and stomach should eat less. Squid contains more cholesterol, so patients with hyperlipidemia, hypercholesterolemia, arteriosclerosis and other cardiovascular diseases and liver diseases should be cautious. Squid is hair, suffering from eczema, urticaria and other diseases of people taboo. Applicable amount: 30-50g each time. "

Production steps:

Step 1: wash the dried squid, soak it for one night and cut it into pieces.

Step 2: blanch pork in boiling water, wash and cut into pieces.

Step 3: heat the oil in the pan, saute the ginger slices and fry the pork.

Step 4: put in the squid.

Step 5: pour in the cooking wine.

Step 6: add cold water to the meat.

Step 7: bring to a boil, add soy sauce, soy sauce and seafood sauce.

Step 8: add rock sugar, bring to a boil over high heat and turn to low heat.

Step 9: cook until the meat is crisp and rotten, open the fire and collect the juice.

Step 10: get out of the pot and serve.

Materials required:

Squid: 250g

Pork: 500g

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

Seafood sauce: right amount

Rock sugar: right amount

Note: squid and other aquatic products nature cold, spleen and stomach deficiency cold people should eat less. Squid contains more cholesterol, so patients with hyperlipidemia, hypercholesterolemia, arteriosclerosis and other cardiovascular diseases and liver diseases should be cautious. Squid is hair, suffering from eczema, urticaria and other diseases of people taboo. Applicable amount: 30-50g each time.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and sweet