Dried cuttlefish and streaky pork are classic ingredients


320G streaky pork
1 cuttlefish (dry)
2 eggs
2.5-3 tbsp white granulated sugar
1 tbsp vegetable oil
1 tbsp flower carving wine
500ml boiled water
More than a dozen pepper
1 fragrant leaf
1 cinnamon
1 octagonal
3 slices of ginger
3 red peppers
1 orange peel
2 tbsp soy sauce


Step 1
Soak dried cuttlefish in water overnight

Step 2
Skin, teeth, eyes and cuttlebone (white fusiform bone)

Step 3
Rinse and cut into strips, blanch and set aside

Step 4
[stir fry sugar] 2.5-3 tbsp white granulated sugar and 1 tbsp vegetable oil. Mix well

Step 5
Heat until the sugar melts, and proceed to the next step as soon as it turns caramel. If the sugar is boiled too much, it will be bitter. Immediately pour 500ml of boiling water just boiled

Step 6
Be careful of steam and sugar spills

Step 7
Blanch streaky pork until it is cut into small pieces

Step 8
Put it into a non stick pan and fry over medium heat until both sides are golden

Step 9
Spices: more than a dozen pepper, 1 fragrant leaf, 1 cinnamon, 1 star anise, 3 ginger, 3 dry red pepper and 1 dry orange peel

Step 10
Stir fried pork, blanch dried cuttlefish and put them into a pressure cooker

Step 11
After pressing, transfer from the pressure cooker to the frying pan and add two boiled eggs (peel the shell and cut a few knives on the surface to taste)

Step 12
Just collect the juice over high heat. This kind of juice collection time is short, and the boiled egg just rubs the taste