Pork ribs and cuttlefish soup made in cast iron pot

Overview

There are always some foods in this world that are so close to each other even though they are thousands of miles apart. For example, tomatoes are to eggs, or preserved eggs are to lean meat, or ribs are to cuttlefish. They are separated by sea and land, but they cherish each other and create wonderful sparks. The Chinese people make soup for no other reason than the word "fresh". What is fresh? Man has actually given us the truth, fresh food = fish + sheep, the convergence of land and sea is destined to bring us a wonderful delicious taste.

Tags

• soups
• soup
• coriander
• dried cuttlefish
• ginger
• pork chops
• salt

Ingredients

Steps

1. 1 Buy dried cuttlefish in the supermarket, soak it in warm water for 1 hour, clean it, remove the cartilage and impurities, cut it into small strips, drain the water and set aside (remember to remove the black skin on the surface of the cuttlefish, otherwise it will smell fishy)

   

2. 2 Clean the ribs, boil them in cold water, remove them, rinse off the foam with warm water, drain and set aside

   

3. 3 Preheat the enamel cast iron pot over medium heat for 1 minute, pour in 1 drop of oil, add ginger slices and stir-fry

   

4. 4 Pour in the drained cuttlefish strips and stir-fry over medium heat for 2 minutes (stir-frying the cuttlefish can effectively remove the fishy smell, no cooking wine is needed, and it is truly a health soup without any seasoning)

   

5. 5 Add pork chops and cuttlefish and stir-fry for 1 minute

   

6. 6 Add appropriate amount of purified water

   

7. 7 Cover the enamel pot with a lid, turn down the heat to low when the enamel pot is steaming, simmer for 20 minutes, and then boil the pot. After boiling, add an appropriate amount of salt according to your personal taste, and a bowl of hot, fresh and nutritious soup will be ready. (Save 40% cooking time than ordinary pot)