Cuttlefish and pork knuckle soup
Overview
The cuttlefish is extremely fresh, and the pork trotters are boiled for a long time to produce gelatin. Finally, they are seasoned with salt to enhance the freshness. The finished product is soft and fragrant. It is a very tempting soup.
Tags
Ingredients
Steps
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Soak the dried cuttlefish in water for 12 hours, remove the remaining hair from the pig's trotters, and chop into 8 pieces;
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Blanch the prepared pig's hands and spine in cold water for 10 minutes, take them out and wash off the blood foam and set aside;
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Put the processed main ingredients, seasonings (except salt) and water into the pot;
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Cover the pot and activate the [Big Bone Broth] function;
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When cooking is complete, sprinkle in salt, stir the ingredients in the pot evenly and serve.
