Braised cuttlefish and ribs soup

2024-06-22 01:24:09  Views 2 Comments 0

Health benefits

Spare ribs: maintain healthy skin and mucous membranes

Ingredients

Dried cuttlefish ( 4-5 pieces )
Pork ribs ( 400g )
Salt ( appropriate amount )
White vinegar (balsamic vinegar can also be used) ( A few drops )

How to stew cuttlefish and ribs soup

  • Illustration of how to cook cuttlefish and ribs soup 1

    1. Soak the dried cuttlefish in cold water for about 3 hours.If the temperature is too high, change it in between Secondary water.

  • Illustration of how to cook cuttlefish and ribs soup 2

    2.Prepare the ribs

  • Illustration of how to cook cuttlefish and ribs soup 3

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

  • Illustration of how to cook cuttlefish and ribs soup 4

    4.Cut the cuttlefish into shreds and set aside

  • Illustration of how to cook cuttlefish and pork ribs soup 5

    5.Wash the ribs, put them in a soup pot, add an appropriate amount of water to cover the ribs, boil to drain the blood, water and other dirt in the ribs, then remove the ribs and set aside p>

  • Illustration of how to cook cuttlefish and ribs soup 6

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

  • Illustration of how to cook cuttlefish and ribs soup 7

    7.Add an appropriate amount of water to cover the ribs and cuttlefish, add an appropriate amount of salt, and drop a few drops of white vinegar

  • Illustration of how to cook cuttlefish and ribs soup 8

    8. Cover the pot and select the "Beans Tendon" button to stew.If you use an ordinary pressure cooker, simmer on low heat for 30-40 minutes.

  • Illustration of how to cook cuttlefish and ribs soup 9

    9.Hurry up a bowl to taste and garnish with two mint leaves.

Tips

1.Dried cuttlefish should be soaked in cold water.If the temperature is high, the water should be changed 1-2 times during the process
2.When blanching the ribs, add the ribs and cold water to the pot at the same time.The water should cover the ribs and stir them halfway., so that the ribs are heated evenly, so that the blood and fishy smell inside the ribs can be discharged.After boiling the pot, do not cook for a long time and take them out in time
3.Drop a few drops of white vinegar or balsamic vinegar to facilitate the reaction between calcium carbonate and calcium in the ribs.Calcium ions are easy for the body to absorb and can also remove fishy smell
4.The amount of salt should be slightly less, cuttlefish is a bit salty

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