Pork Knuckle, Cuttlefish and Radish Soup
by wen19821030
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. First pass the elbow meat and blood bones in boiling water, then remove the washed blood water, soak the dried cuttlefish in hot water, then remove the black membrane and calcaneus, wash and cut into strips, and then put it in a casserole pot.
2. Peel the white radish and cut into hob pieces.
3. After the soup is boiled, turn it to a low heat and boil it for an hour, then add the white radish, and continue to boil it for an hour. When it is ready to be out of the pot, remove the elbow meat and cut into pieces.
4. Cut the elbow meat into pieces and put it back into the casserole, add an appropriate amount of salt, and it's fine. You can also sprinkle some celery flowers on the table.
