Cuttlefish Pork Knuckle Soup—jiesai Private Kitchen

Name: Cuttlefish Pork Knuckle Soup—jiesai Private Kitchen
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Dried cuttlefish; 500g Spine; 4 slices ginger; 1500ml Water volume; 700g Pig hand; 10 Peanuts; 4g salt

by Jiesai Private Kitchen

5.0 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

2

The cuttlefish is very fresh, and the pork knuckles have been boiled for a long time to simmer the gelatin, and finally seasoned with salt. The finished product is soft and fragrant. It is a very attractive soup. "

Ingredients

100g Dried Cuttlefish
500g Spine
4 slices Ginger

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1500ml Water Volume
700g Pig Hand
10 Peanuts
4g Salt

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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.