Cuttlefish Pork Knuckle Soup—jiesai Private Kitchen
1.
The dried cuttlefish will rise in water for 12 hours, remove the remaining hair from the pig's hands, and chop into 8 pieces;
2.
Boil the processed pork knuckles and spine in a pot under cold water for 10 minutes, remove the blood foam and set aside;
3.
Put the processed main ingredients, seasonings (except salt) and water into the pot;
4.
Cover the lid and start the 【Big Bone Soup】 function;
5.
When the cooking is over, sprinkle in salt and stir evenly the ingredients in the pot before serving.
Tips:
1. The spine is essential for fragrant enhancement;
2. The salt should be put in the last place. On the one hand, it is easier to improve the flavor, on the other hand, the protein in the meat can be better released without salt.