Cuttlefish and pig's hand soup(mo yu zhu shou tang jie sai si fang cai )

Cuttlefish and pig's hand soup

Introduction:

"The cuttlefish is very fresh. The pig's hands are boiled for a long time to make gelatinous. Finally, they are seasoned with salt. The finished product is soft, rotten and delicious. It's a very attractive soup."

Production steps:

Step 1: dry cuttlefish with water for 12 hours, remove the remaining hair with pig's hands and chop it into 8 pieces;

Step 2: blanch the pig's hands and spine in a cold water pan for 10 minutes, remove and wash the blood foam;

Step 3: put the processed main material, seasoning (except salt) and water into the pot;

Step 4: cover the pot and start the function of Dagu decoction;

Step 5: after cooking, sprinkle salt and stir the ingredients in the pan.

Materials required:

Dried cuttlefish: 100g

Spine: 500g

Ginger: 4 tablets

Water volume: 1500 ml

Pig hand: 700g

Peanuts: 10

Salt: 4 g

Note: 1, spine fragrance is essential; 2, salt should be put last, on the one hand is easier to taste, on the other hand is the meat protein in the case of no salt can be better released.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mo Yu Zhu Shou Tang Jie Sai Si Fang Cai