Grilled Cuttlefish Short Ribs

Name: Grilled Cuttlefish Short Ribs
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Ribs; 50g Cuttlefish (dried); 15g Shiitake (dried); 20g chestnut

by House and road

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Concentrated are the essence, and dried cuttlefish is no exception. The dried cuttlefish evaporates water after being dried, and what is left is concentrated, delicious and heavy. After soaking, the dried cuttlefish is full of elasticity and has a wonderful taste. The roasted ribs have a strange fragrance. Add shiitake mushrooms and chestnuts and you will have a good taste of the mountains and the sea.

Ingredients

Grilled Cuttlefish Short Ribs

1. After washing the ribs, blanch the water, soak the cuttlefish for more than 24 hours, cut into strips after the hair is fully expanded, soak the shiitake mushrooms and wash the hair, peel the chestnut

2. Sit in the oil, add the ribs and stir-fry on low heat. After the ribs are out of oil, add green onion, ginger and garlic, stir fry with mushrooms and dried squid, stir fry with a little rice wine, add light soy sauce and stir well.

3. Add boiling water to about 3 cm below the ribs, add salt to taste, turn to low heat and simmer for about 30 minutes, add chestnuts and carrots and continue to simmer for 30 minutes, Serve