Pork Ribs Cuttlefish Soup by A Kitchen Cast Iron Pot Edition

Name: Pork Ribs Cuttlefish Soup by A Kitchen Cast Iron Pot Edition
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Dried cuttlefish; 2 taels parsley; 500g Pork chops; 2 tablets ginger; Some salt

by One cook

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

There is always some food in this world, thousands of miles apart, but they are extremely congenial. For example, tomatoes are to eggs, or preserved eggs are to lean meat, or ribs are to cuttlefish. The sea and land are separated, but they are sympathetic to each other, creating a wonderful spark. There is no other purpose for the Chinese to cook soup, only the word "fresh". What is "fresh"? The man has actually given us the fact that fresh = fish + sheep, the convergence of land and sea is destined to bring us a wonderful and delicious taste. "

Ingredients

100g Dried Cuttlefish
2 taels Parsley
500g Pork Chops
2 tablets Ginger
Some Salt

Pork Ribs Cuttlefish Soup by A Kitchen Cast Iron Pot Edition

1. Buy dried cuttlefish from the supermarket, soak them in warm water for 1 hour, wash them, remove cartilage and impurities, cut into small strips, drain the water and set aside (remember to remove the black skin on the surface of the cuttlefish, otherwise it will have a fishy smell)

Pork Ribs Cuttlefish Soup by A Kitchen Cast Iron Pot Edition recipe

2. Clean the ribs, boil the pan under cold water, remove it, rinse the froth with warm water, drain and set aside

3. Preheat an enamel cast iron pan over medium heat for 1 minute, pour 1 drop of oil, add sliced ginger and stir fry

4. Pour the drained dried cuttlefish strips and stir-fry for 2 minutes on medium heat (the cuttlefish stir-fry can effectively remove the fishy, no cooking wine is needed, and it is truly a healthy soup without any seasoning)

5. Pour pork chops and cuttlefish and stir fry for 1 minute

6. Add the right amount of purified water

7. Cover the enamel pot, turn the heat to low when the enamel pot is hot, and simmer for 20 minutes, then the pot can be boiled. After boiling, add appropriate amount of salt according to personal taste, and a bowl of hot, fresh and nutritious soup will be out of the pot. (40% less cooking time than ordinary pot)