cuttlefish soup
material
400g of ribs, 50g of dried cuttlefish, ginger 1 small piece, refined salt 1 spoon, and 0.5 tsp of monosodium glutamate.
method of work
1, ribs washed and cut into pieces, dried cuttlefish soaked 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 cut off, and pick them up for use.
3. Put pork ribs, cuttlefish slices and ginger into the casserole, inject clean water, simmer for 2 hours, and add refined salt and monosodium glutamate.
Tips
Be sure to skim the foam when cooking the soup, otherwise the soup will not be white.
Radish sparerib soup
material
Ingredients: 400g pork chop and 400g white radish.
Accessories: 5 shrimps.
Seasoning: salt, onion, ginger and cooking wine.
method of work
1 Put the spareribs in a cold water pot, fire them, bring them to a boil, take them out, put them into the water to wash away the floating foam, and wash them in kai yang for later use.
2, radish peeled and cut into rolling blocks for use.
3. Take a casserole, add water, add ribs and kai yang (mussels are also acceptable), keep the fire to remove foam after the fire boils, add onion and ginger, pour in a little cooking wine (if there is soybean oil, three or four drops can make the soup thick and white), and cover the stew with a small fire 1 hour.
4, add the radish, do not cover the cover, stew until the radish is soft and rotten, add salt and chicken essence to taste before the pot.