Stewed Pork Ribs with Dried Cuttlefish

Name: Stewed Pork Ribs with Dried Cuttlefish
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Ribs; 200g Cuttlefish (dried); 2g pepper; 20ml Cooking Wine; 2g Dried chili; 20ml Braised Soy Sauce; 1g star anise; 40g Ginger onion garlic; 1g Bay leaf; 2g salt; 2g Tsaoko

by Lin Binger

4.6 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

4

Dried cuttlefish, the first time I ate it at my colleague’s house, she used this to stew red beans and gave it to me. Although the first feeling was whether it was delicious, it would definitely be very fishy, but after eating it, it was really tasteless and the soup It’s still very fresh. I changed my understanding of cuttlefish. When my family got it, I started to toss.

Stewed Pork Ribs with Dried Cuttlefish

1. Boil the ribs and remove them for later use

2. After soaking the dried cuttlefish in advance, remove the bones and black film and cut into pieces

3. Saute the peppercorns in hot oil

Stir fry with ginger, onion, garlic, dried chili, bay leaf and grass fruit

4. Add the ribs and stir fry

5. Pour the cooking wine

6. Add soup

7. Add dried cuttlefish

8. Pour in the braised soy sauce for color

9. Turn to medium heat and simmer for 40 minutes until the soup is dry, add salt and chopped green onion to serve

Tips:
The dried cuttlefish itself has a salty taste, part of it will be soaked when it is soaked, so you should put as little salt as possible in the whole dish