Cuttlefish pork tripe and ribs soup
Making soup with pork belly is a specialty of Nanchang. Stewed pork ribs with cuttlefish and pork belly is a very suitable soup for nourishing autumn. Don't miss it!
Recipe Recommendations
- dried cuttlefish 2 only
- pork tripe in 1
- ribs 1 piece
- green onion 3 pieces
- cooking wine 1 tablespoon
- salt 2 tablespoons
- chicken essence appropriate amount
- white vinegar 2 tablespoons
Steps for Cuttlefish pork tripe and ribs soup
1
The pork belly is delicious and difficult to handle. This time, the rice sprouts have improved the previous method, and the pork belly has been processed in less than ten minutes! Haha, it's very easy to use! First of all, wash the purchased pork belly with water several times. Put a proper amount of water in the pan to cover the pork belly. Put the pork belly in and open fire to cook.
2
After boiling the water, cook for another 2 minutes, turn off the heat, and the mucus is basically boiled away. Remove the pork belly with a colander, rinse it with cold water, peel off the white film, and cut off the oil.
3
Add 2 tablespoons salt and 2 tablespoons white vinegar and knead for a few minutes.
4
Just rinse it off. There is no taste at all! Remember to use white vinegar!
5
Cut the processed pork belly into strips 3 cm wide.
6
Soak the cuttlefish in advance, remove the bones and eyes in the middle, wash it, and cut it into strips similar to pork belly. Cut the ribs into about 1-inch sections, and blanch them with the cuttlefish in water for later use.
7
Put all the processed ingredients into the soup pot, add appropriate amount of water, wash the shallot, tie it, and place it into the soup, and add 1 tablespoon of cooking wine.
8
Bring to a boil over high heat and turn to low heat and simmer for about 2 hours. If it is an electric saucepan or casserole, it is best to take 3 hours. After cooking, add 2 tbsp salt and mix well.