Cuttlefish soup
material
400g of sparerib, 50g of dried cuttlefish, ginger 1 small piece, refined salt 1 teaspoon, and 0.5 teaspoon of monosodium glutamate.
working methods
1, ribs washed and cut into pieces, dried cuttlefish soaked until soft, boneless, washed and sliced, ginger washed and pat loose.
2. add water to the pot. When the water boils, add the ribs and cuttlefish slices, cook them over medium heat until they are broken, and take them out for later use.
3. Put the ribs, cuttlefish slices and ginger into a casserole, inject clean water, simmer for 2 hours, and add refined salt and monosodium glutamate.
skill
When cooking soup, you must skim off the foam, otherwise the soup will not be white.
Radish sparerib soup
material
Ingredients: 400g pork chop, 400g white radish.
Accessories: 5 shrimps.
Seasoning: salt, onion, ginger, cooking wine.
working methods
1. Put the ribs in a cold water pot, bring them to a boil with strong fire, take them out, put them in water to wash away the floating foam, and wash them in Kaiyang for later use.
2. Peel the radish and cut it into pieces for use.
3. Take a casserole, add water, add ribs and Kaiyang (mussels can also be used), after the fire is boiled, leave the fire to remove foam, add onion and ginger, pour a little cooking wine (if there is soybean oil, three or four drops can make the soup thick and white), and simmer over low heat 1 hour.
4. Add the radish, don't cover the pot, stew until the radish is soft and rotten, and add salt and chicken essence to taste before cooking.