Cuttlefish Pork Belly Peanut Soup

Overview

Pork belly has the effect of nourishing the stomach, while cuttlefish can nourish yin and blood, and is also a cooling tonic. The soup they stew together does not need to add any seasonings and has a very fragrant taste. It is a good friend of women and is especially suitable for pregnant women. Red-skinned peanuts are a good blood-enhancing product.

Tags

• soups
• home cooking
• codonopsis
• dried cuttlefish
• dried longan
• edible oil
• pork belly
• red peanuts
• ginger slices
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Rinse both sides of the purchased pork belly with the faucet, cut off excess oil, put the inside of the pork belly facing outward, put it into a basin, add a tablespoon of salt and evenly wash the pork belly to wash away all the mucus.

   

3. 3 Codonopsis pilosula cut into sections

   

4. 4 Remove the bones from the cuttlefish, wash and shred them, then fry them until fragrant. Deep frying can reduce the fishy smell of the cuttlefish

   

5. 5 Put the pork belly into hot water, add ginger and cook for 5 minutes

   

6. 6 Take out the cooked pork belly and remove the white stuff on one end

   

7. 7 Shredded pork belly

   

8. 8 Put all the ingredients into the pot

   

9. 9 Add appropriate amount of water

   

10. 10 Select the soup function of the electric pressure cooker and simmer for 20 minutes. If you use a casserole, it will simmer for 40 minutes

    

11. 11 When the soup is simmered, add an appropriate amount of salt to taste