Pork Bone Vegetable Dried Cuttlefish Soup

Name: Pork Bone Vegetable Dried Cuttlefish Soup
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 600g Pig bones; 80g Cuttlefish (dried); 100g Dried cabbage; 50g soy; Some salt; a little Chicken noodles; 8 bowls Shimizu

by Easy to cook

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Every year when a large number of Chinese cabbage goes on the market, my mother will dry a little bit of dried vegetables by herself. Now there are several bundles of dried vegetables in the refrigerator which my mother dried last year. Fresh Chinese cabbage can be stored for a long time after being dried. My mother is more careful, she said About 2 catties of fresh Chinese cabbage can dry about 1 tael of dried vegetables, so a small handful of dried vegetables will swell up a lot after soaking. With the addition of pork bones and other ingredients, the soup is full of rich materials and rich flavor. And I especially like to eat the dried vegetables in the soup, which is very delicious with a fragrance in the sweetness.

Ingredients

600g Pig Bones
80g Cuttlefish (dried)
100g Dried Cabbage
50g Soy
Some Salt
a little Chicken Noodles
8 bowls Shimizu

Pork Bone Vegetable Dried Cuttlefish Soup

1. Ingredients: pork bones, dried cuttlefish, dried vegetables, dried soybeans

Pork Bone Vegetable Dried Cuttlefish Soup recipe

2. Dried vegetables, soybeans, and dried cuttlefish soak half an hour in advance

3. Put about 8 bowls of water in the soup pot, add soybeans and dried cuttlefish

4. Blanch the pork bones to remove part of the fat

5. Pick up and rinse

6. Put in the soup pot

7. Dried vegetables are soaked and softened and then washed, scooped out the water and cut into sections

8. Put in the soup pot

9. Cover the pot, boil on high heat for 15 minutes, turn to medium heat, and boil for about 1 hour

10. After the soup is cooked, add salt and chicken powder, stir well and drink the soup

Tips:
Dried vegetables, soybeans, and dried cuttlefish are all dried products, so soak them in advance to soften them. Soaking in boiling water can shorten the time. Dried vegetables are more absorbent, so you need to put enough water at one time. If you cook the soup according to this time and heat: generally about 3 bowls of water can make about one bowl of soup. The actual situation and application depend on the population of the family to determine the amount of water to be added.