Using super detailed illustration to create a sea and land civilian dish -- stewed pork with fresh cuttlefish

Using super detailed illustration to create a sea and land civilian dish -- stewed pork with fresh cuttlefish

Introduction:

"Time flies. I got together with Hong Kong female chef Charmaine a year ago. It was a long time to meet this time. However, the monthly meeting will be more abundant, because every time we cook, Charmaine will come to our slow life cooking class in person on the 26th of next month to make a close contact and continue to cook with you. You see This news should be very exciting. If you want to see Charmaine, you can book it with me in advance. She is the executive chef of citysuper. The key point is that our slow life team is a mentor. I like her cooking style, her on-the-spot humor and her persistence in cooking. That's why I like her. Isn't it enough? I think it's enough. Last night, everyone was very happy, because every time we cook for you separately, and this time we cook according to the limited time, with themed ingredients, and we choose our own ingredients. It's really very interesting. It really achieves all the fun of cooking. I hope this kind of fun will continue every month. This is the real pleasure that food brings to us. It's not solo music, but all music. There are so many spring dishes made this week. Today's dish doesn't matter, but when you eat vegetarian, don't forget to add some calories. After all, the cold of spring hasn't dissipated, and after a long time of stewing, the fat of streaky pork itself can't be eaten, and fresh cuttlefish is added. You can't help swallowing when you think about the final dish. Yes, this is today Topic: stewed pork with fresh cuttlefish this is the last day that my parents came to Shanghai last week, because my father likes to eat meat, which belongs to the meat without pleasure type. I think I'm more like my father when I eat meat. I think he hasn't eaten this dish before, because there are few fresh cuttlefish in Nanchang, so I made this stewed pork with fresh cuttlefish in an original way. Here's how to make it Detailed process to introduce this delicious food

Production steps:

Step 1: put water in the pot and pork.

Step 2: blanch pork.

Step 3: wash the cuttlefish.

Step 4: put cuttlefish into boiling water.

Step 5: blanch the cuttlefish.

Step 6: cut the pork into small pieces and prepare all the ingredients.

Step 7: add oil to the pan.

Step 8: add the boiled pork.

Step 9: add ginger, garlic and millet pepper.

Step 10: stir fry.

Step 11: stir out the oil.

Step 12: add fresh cuttlefish.

Step 13: stir well.

Step 14: add a third bottle of five-year-old flower carving.

Step 15: join the veteran.

Step 16: stir well.

Step 17: pour in another pot.

Step 18: simmer for 40 minutes.

Step 19: stew.

Step 20: change the pot and remove the ginger, garlic and pepper.

Step 21: add a little rock sugar to the juice.

Materials required:

Streaky pork: moderate

Fresh cuttlefish: moderate

Ginger: right amount

Millet pepper: right amount

Garlic: right amount

Five year old flower carving: appropriate amount

Old style: moderate

Sugar: right amount

Note: pure one third of the five-year-old flower carving stew system, absolutely no water version of delicacies.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh