Ingredients: about 600-800g spareribs, two dried cuttlefish slightly larger than palm, ginger 1 small piece, salt 1 small spoon.

Practice:

1。 Soak dried cuttlefish in cold water for 2-4 hours until soft, remove bones, wash and slice. Slice ginger and set aside.

2。 Wash the ribs, cut them into pieces, add water, boil them, turn off the heat, skim the floating foam and drain the water.

3。 Put the ribs, cuttlefish slices and ginger slices in a cast iron pot (or casserole), add enough water, turn to low heat for 3 hours after boiling, and add salt when taking out the pot.

Cuttlefish pork tripe soup

Ingredients: 250g cuttlefish, 250g pork belly,

Accessories: almond15g,

Seasoning: 5g of ginger.

Practice:

1. Fresh cuttlefish need not be scraped, and the whole cuttlefish should be washed;

2. Scrub the pork belly and put it all into the pot;

3. Add almonds and ginger, add 3 bowls of water, and simmer for 3 hours, then you can drink.

Health tip: This soup can strengthen the stomach, and has an auxiliary effect on damp-heat stomach, phlegm and gastric ulcer.