该菜为福建传统菜。鱿鱼泡发以后已失去其原味，这道菜通过技术处理，保持了鱿鱼本味，从而闻名于烹坛。
食材
鱿鱼干250克，
发菜25克，
猪里脊肉250克。
调料：
精盐适量，
料酒、味精少许，
上汤700克。
烹饪方法
1.
鱿鱼干洗净，切下头待用。鱿鱼身泡发，发透后待用。
2.
将泡发好的鱿鱼用斜刀切成6×3厘米的长方形。
3.
鱿鱼头洗净后用热水洗去异味，放在碗中，猪里脊肉焯水后放在鱿鱼头上面，注入上汤200克上笼屉蒸2小时，过滤待用。
4.
切好的水发鱿鱼，在沸水锅中氽一下沥干水分，用料酒10克左右渍匀，放在汤碗中。
5.
发菜剔净杂物，在清水中泡5分钟，沥干水分在沸高汤100克中氽一下，捞起待用。
6.
锅置旺火上，入500克上汤和蒸好过滤的鱿鱼头汤，加入精盐烧沸，再加味精和少许料酒成原汤。
7.
将沸原汤半勺先冲入鱿鱼碗，再沥去汤（这种做法叫回汤)，把氽过的发菜放在尤鱼的一边而后再氽入烧开的原汤即成。
特点
保持鱿鱼的本味和特色。
烹饪解说
上汤可用鸡粉，鸡汁，浓缩高汤和史云生清鸡汤代替
挺有趣的做法
将鱿鱼头和猪肉放入蒸柜蒸，可以令鱿鱼的鲜味散发到汤裏面
而魷魚身依然保持自己原本的鮮味
** Original Flavor Squid Soup (A Fujian Traditional Dish)**
This dish is a Fujian classic. Dried squid typically loses its original flavor after rehydration, but this recipe uses a special technique to preserve the squid’s natural taste, making it renowned in culinary circles.
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### **Ingredients**
- Dried squid: 250g
- Fat choy (发菜/hair seaweed): 25g
- Pork tenderloin: 250g
**Seasonings**:
- Salt: to taste
- Cooking wine (e.g., Shaoxing wine): a small amount
- MSG (optional): a pinch
- Superior stock (上汤): 700g
---
### **Cooking Method**
1. **Prepare the squid**:
- Rinse the dried squid. Separate the head from the body.
- Soak the squid body in water until fully rehydrated.
2. **Slice the squid**:
- Cut the rehydrated squid body diagonally into rectangular slices (6cm × 3cm).
3. **Steam the squid head**:
- Clean the squid head and rinse with hot water to remove any unpleasant odor.
- Place the squid head in a bowl, top with blanched pork tenderloin, and pour in 200g of superior stock. Steam for 2 hours. Strain the broth and set aside.
4. **Blanch the squid slices**:
- Briefly blanch the sliced squid in boiling water, then drain.
- Toss the squid with about 10g of cooking wine and place in a soup bowl.
5. **Prepare the fat choy**:
- Clean the fat choy, soak in water for 5 minutes, and drain.
- Blanch in 100g of hot superior stock, then set aside.
6. **Assemble the soup**:
- In a pot over high heat, combine 500g of superior stock and the strained squid head broth. Add salt and bring to a boil.
- Season with MSG and a small amount of cooking wine to create the "original broth."
7. **Final steps**:
- Pour half a ladle of the boiling broth into the squid bowl, then immediately drain it (this step is called **"回汤/huí tāng," or "returning the broth"** to lock in flavor).
- Arrange the blanched fat choy next to the squid.
- Pour the remaining hot broth over the ingredients and serve.
---
### **Features**
- Preserves the squid’s natural flavor and texture.
---
### **Cooking Tips**
- **Superior stock substitute**: Use chicken powder, chicken broth concentrate, or store-bought clear chicken broth (e.g., Swanson).
- **Steaming technique**: Steaming the squid head with pork infuses the broth with umami while keeping the squid body tender and flavorful.
**Fun fact**: The "returning the broth" step ensures the squid absorbs just enough heat to stay tender without overcooking!
