Cuttlefish, also known as cuttlefish and cuttlefish, can be used as medicine for its meat, inner shell, eggs and ink, and its main function is to nourish blood and remove blood stasis. No wonder Li Shizhen called it blood medicine in Compendium of Materia Medica.

And can be used for treating anemia and amenorrhea in women.

There are many ways to make cuttlefish soup, and the most common one is cuttlefish ribs soup. But in Hunan, cuttlefish ribs soup is a delicious dish. Need to prepare 2 cuttlefish (I use

China cuttlefish, it seems that the bigger one tastes better), and I occasionally choose dried cuttlefish (it's hard to buy live).

Composition:

1, 2 dried cuttlefish in China, about 150g.

2, fresh small row of 500 grams

3250 grams of Mi Dou,

4. Onions and salt

5, a little peanuts, 2-3 jujubes

6, sesame oil, balsamic vinegar

Exercise:

Practice: 1. Soak fresh ribs in water until all the blood is sucked dry.

Turn the gas fire to the minimum, and slowly bake the dried cuttlefish with chopsticks on the fire for about one minute until the cuttlefish curls and separates from the cuttlefish bones.

Peel off the cuttlefish bones and throw them away. Soak cuttlefish in cold water for more than three hours.

Take out the soaked dried cuttlefish, tear off the black film on the outer layer and cut it into filaments for later use.

Put shredded cuttlefish into the pot, add water (only soak cuttlefish) and cook for about 30 minutes. When the cuttlefish is soft and rotten, add the ribs, fill the pot with water at one time, and cook the soup for ten minutes.

Five minutes, simmer for about an hour.

Sprinkle chopped green onion and salt before serving.