Cuttlefish Ribs and Peanut Soup
1.
First soak the dried cuttlefish in water in advance, about 8-10 hours
2.
Bring water to a boil in a pot, add 2 pieces of ginger, and then put in the washed pork ribs soup to remove blood water and set aside
3.
Wash the soaked cuttlefish, tear off the film on the body, and cut into strips about 1 cm wide
4.
Prepare a casserole, put the ribs and ginger slices, add about 1.5 liters of water, boil on high heat
5.
Put the cut cuttlefish sticks in, then put the peanuts into the soup, add 2 tablespoons of rice wine when boiling again
6.
Turn to the lowest heat, cover and simmer for about 2 hours
7.
Add 2 tablespoons of salt and 1 tablespoon of chicken essence before serving
8.
A nutritious and fragrant cuttlefish ribs and peanut soup is ready
9.
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Tips:
The cuttlefish is not easy to soak, and it takes a long time. If the soup is cooked at night, it is recommended to start soaking in the morning. Will not affect work. If you don’t have most of the time to cook the soup, you can also use a pressure cooker instead of a casserole. The pressure cooker only takes half an hour.
