Practice of cuttlefish ribs and peanut soup
I. Materials used
Material: dried cuttlefish150g.
Accessories: sparerib 8- 10, peanut 50g, ginger 4 slices, salt 2 tablespoons, rice wine 2 tablespoons, chicken essence 1 tablespoon, water1.5l.
Second, practice.
1. First soak the dried cuttlefish in water for about 8- 10 hours.
2. Boil the water in the pot, add 2 slices of ginger, and then add the washed sparerib soup to the blood for later use.
3. Wash the soaked cuttlefish, tear off the film and cut into strips about 1 cm wide.
4. Prepare a casserole, add ribs and ginger slices, add about 1.5 liters of water, and bring to a boil.
5. Add the cut cuttlefish strips, then add peanuts to the soup, and add 2 spoonfuls of rice wine when boiling again.
6, turn to the minimum fire, cover and simmer for about 2 hours.
7. Add 2 tablespoons salt and 1 tablespoon chicken essence before cooking.
8. A nutritious and fragrant cuttlefish ribs peanut soup is ready.