Daucus cuttlefish sparerib soup: a complete collection of practices

Cuttlefish ribs and radish soup

As the saying goes, "winter radish competes with ginseng", so the frequency of radish appearing on the table in winter is quite high. Among all kinds of radish practices, everyone likes soup, pork ribs and radish soup, and nutritious dried cuttlefish. The soup is delicious, the ribs are soft and rotten, and the cuttlefish can drag the bones with a gentle bite. Cuttlefish is tough and elastic to eat. Radish tastes good because it absorbs the fresh flavor of gravy and cuttlefish.

Chinese name

Cuttlefish ribs and radish soup

Common saying

Winter radish and ginseng

condiments

Pork ribs, radish and cuttlefish slices

condiments

ginger slice

condiment

salt

condiments

500 grams of ribs

500 grams of radish

Dried cuttlefish100g

condiments

2 slices of ginger

condiment

Proper amount of salt

working methods

1. Soak dried cuttlefish in advance, and cut into thin slices with an oblique knife; Peel and slice ginger;

2. Wash the ribs and chop them into small pieces, and peel and cut the radish into thick pieces;

The ribs in the cold water pot are not covered with the pot cover. After the fire boils, turn to medium heat and cook for about 5 minutes until the ribs vomit blood;

4. Take out the ribs that vomited blood, rinse them clean and drain the water;

5. Put cuttlefish and ginger slices into the soup pot and add enough water;

6. Cover the lid and turn the fire to a small fire for half an hour;

7. After half an hour, open the pot cover and put the ribs in the pot. After boiling, cook for another half an hour.

8. After another half hour, open the lid again and put the radish in the pot for half an hour;

9. Turn off the fire after cooking and season with salt.

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