Chopped pork stuffed squid sauce recipe🍲

🦑 Ingredients (for 2 places)

Stuffed squid 🍲🍲🍲✨

3-4 medium squid (about 300 g)

Pork chop 120 grams

½ tablespoon chopped garlic

Chopped coriander root ½ root

¼ teaspoon ground pepper

½ teaspoon soy sauce

½ teaspoon fish sauce

½ teaspoon granulated sugar

Yum boiled water

2 cups of broth or water measuring (500 ml)

Kha 3-4 Glasses

1 lemongrass (slice, smash enough)

3 bergamot leaves (tore out the middle stem)

2-3 shallots

8-10 pills of dented garden chili pepper (add, reduce as you like)

1 ½ tablespoon fish sauce

2 tablespoons lemon juice

½ teaspoon granulated sugar

1 tablespoon sintered chili

80 grams of straw or other mushrooms

1 tablespoon sliced coriander / parsley

🍳 How to do

1. Prepare stuffed squid ✨

1.Mix the pork chop with garlic, coriander root, pepper, soy sauce, fish sauce and sugar. Mix well. Set aside for 10 minutes.

2. Stuffed the pork chop into the squid, but do not have to be very tight, because the pork will inflate when cooked.

3. Use a toothpick to tack the mouth of the squid to keep the pig loose.

2. Make yum boiled water ✨

1. Boil the broth to boil. Add the cane, lemongrass, shallots and bergamot leaves.

2. Put stuffed squid into it. Boil with medium fire for 10-12 minutes until the pork is cooked.

3. Add the mushrooms. Boil for another 2-3 minutes.

3. Seasoning ✨

1. Add burned peppers, fish sauce, sugar. Stir well.

2. Turn off the light and add lemon juice and chili pepper to make it fresh.

3. Taste. Adjust as you like. (The main taste is savory, sour, salty, a little sweet)

4. Sprinkle the coriander or parsley and serve it hot.

🌟. Trick.

Not stuffed too tightly. The squid won't crack and be beautiful.

Use pork bone broth instead of water to make natural sweet broth.

Add lemon juice after turning off the lights to get a fresh sour taste.

If you like yum boiled water, add 1 tablespoon of fresh condensed milk before turning off the light.

# Chopped pork stuffed ink # Cooking recipes