Cuttlefish Soup

Name: Cuttlefish Soup
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g Cuttlefish (dried); 200g Pork belly; 1 Cucumber; Some ginger; Some pepper; Some salt

by Lao Pao's Private Kitchen

4.9 (1)

Favorite

2

Difficulty

Easy

Time

1h 30m

Serving

3

Winter tonic soup can nourish liver and kidney, nourish yin and blood, treat hyperacidity and so on. It's suitable to eat in winter.

Ingredients

Cuttlefish Soup

1. Soak the dried cuttlefish in warm water for 20 minutes, wash it, and cut it into wide strips and lengthwise.

2. Wash the pork belly and slice it.

3. Wash the cucumber and shred it.

4. Ginger slices.

5. Heat up the oil in a hot pan, heat it for 30 minutes, add the pork belly and fry until slightly charred.

6. Put ginger slices

7. Add the cuttlefish shreds, stir fry for 2 minutes, then add salt.

8. Put it in water, submerge the meat slices, and bring to a boil.

9. Turn into the casserole after opening

10. Bring to a boil on high heat, turn to low heat, and simmer for one hour.

11. One hour later, add the cucumber shreds, pepper, and cook. This delicious cuttlefish soup is complete.

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