Cuttlefish and pork knuckle soup
Cuttlefish are very fresh. After a long time of cooking, pig's hands boil out colloid. Finally, salt is used to taste fresh. The finished product is soft, rotten and delicious. It is a very attractive soup.1. Spine fragrance is essential;2. Salt should be put last. On the one hand, it is easier to enhance the taste. On the other hand, the protein in meat can be released better without salt.
Step 1 . Cuttlefish dry water rose for 12 hours, the pig's hand to remove the remaining hair, chopped into 8 pieces;
Step 2 . Blanch the pig's hands and spine in cold water for 10 minutes, remove and wash the blood foam for standby;
Step 3 . Put the processed main ingredients, seasonings (except salt) and water into the pot;
Step 4 . Cover the pot and start the [big bone soup] function;
Step 5 . After cooking, sprinkle salt, stir the ingredients in the pot evenly, and then serve.
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