Squid with Dried Lotus Root and Pork Bone Soup
1.
Dried squid is soaked in light salt water one night in advance, and the debris on the surface is washed with a small brush and cut into strips for later use.
2.
Pork bones in a pot under cold water, boil, add ginger and cooking wine, blanch the blood
3.
Rinse the pork bones to remove the blood foam and add them to the casserole
4.
Add squid
5.
Then put in two slices of ginger
6.
Add enough water at one time and boil on high fire. Add vinegar before boiling, then turn to low fire for 2 hours after boiling.
7.
Prepare sweet corn and lotus root when cooking the soup
8.
Peel the lotus root and cut into large pieces, and cut the sweet corn into sections
9.
After boiling the soup for two hours, add the lotus root to the pot
10.
Then add the sweet corn to boil and simmer for 40 minutes
11.
Finally add salt to taste
Tips:
1. The lotus root soup is not suitable for using metal pots to avoid oxidation and blackening;
2. When boiling the soup, add enough water at one time. Adding water in the middle will affect the quality and taste of the soup;
3. Dried squid is soaked in light salt water to make it softer and more delicious;
4. Add a few drops of vinegar to the bone soup when the water is boiling, which can help the phosphorus and calcium in the bones to be released and increase the calcium content in the soup.
