Cooking Steps

Cuttlefish and pork knuckle soup

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.
Main Ingredients
Auxiliary Ingredients
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.
-- Cooking Steps --
Cuttlefish and pork knuckle soup
Step 1 . Cuttlefish dry water rose for 12 hours, the pig's hand to remove the remaining hair, chopped into 8 pieces;
Cuttlefish and pork knuckle soup
Step 2 . Blanch the pig's hands and spine in cold water for 10 minutes, remove and wash the blood foam for standby;
Cuttlefish and pork knuckle soup
Step 3 . Put the processed main ingredients, seasonings (except salt) and water into the pot;
Cuttlefish and pork knuckle soup
Step 4 . Cover the pot and start the [big bone soup] function;
Cuttlefish and pork knuckle soup
Step 5 . After cooking, sprinkle salt, stir the ingredients in the pot evenly, and then serve.
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