How to make cuttlefish and winter bamboo shoot soup

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  1. Cut winter bamboo shoots into shreds and set aside

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  2.Remove the bones from the cuttlefish and cut into shreds

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  3.Clean the cuttlefish and set aside

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  4.Put the tofu soak aside for later use

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  5. Blanch the bones and put them directly into a casserole, add half a pot of water and a few slices of ginger and cook! It takes about 40 minutes to cook, and the bones can be placed directly in or taken out for another use! (I fished out the spareribs to make sweet and sour spareribs)

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  6.The ribs soup is ready.Put the winter bamboo shoots and cuttlefish into the soup, boil the pot again, add the tofu soaking, cover the pot and cook for 10-20 minutes.Add an appropriate amount of salt and chicken essence and stir! No need to add any seasoning! Delicious soup would be great!

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  7.Put it into a vessel and eat!