Practice of cuttlefish ribs and peanut soup
I. Materials used
Ingredients: dried cuttlefish150g
Accessories: 8- 10 pork ribs, 50g peanuts, 4 slices of ginger, 2 tablespoons of salt, 2 tablespoons of rice wine, chicken essence 1 spoon, and water 1.5 liter.
Second, the practice
1, first soak the dried cuttlefish in water for about 8- 10 hour.
2, put water in the pot to boil, add 2 pieces of ginger, and then add the washed sparerib soup to remove blood for later use.
3. Wash the soaked cuttlefish, tear off the film and cut it 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 into 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 of salt, 1 spoon of chicken essence before taking out the pot.
8. A nutritious and fragrant cuttlefish ribs peanut soup is ready.