4-5 dried cuttlefish

Ribs 400g phase grams of food.

Proper amount of salt

A few drops of white vinegar (balsamic vinegar is also acceptable)

Stewing cuttlefish ribs soup

1. Soak the dried cuttlefish in cold water for about 3 hours, and change the water once or twice if the temperature is too high.

Step 2 prepare ribs

3. Tear off the black film on the surface of cuttlefish, remove the eyes on the head, clean it up and wash it.

4. Shred cuttlefish for later use

5. Wash the ribs, put them in a soup pot, put a proper amount of water in them, boil them so that the blood and other dirt in them can be discharged, and then take them out for later use.

6. Put the cooked ribs and shredded cuttlefish into an electric pressure cooker.

7. Add the right amount of water, not ribs and cuttlefish, add the right amount of salt and drop a few drops of white vinegar.

8. Cover the lid and select the "bean tendon" button for stewing. If you use an ordinary pressure cooker, simmer for 30-40 minutes after SAIC.

9. Put a bowl and taste it quickly, and decorate it with two mint leaves.