Tomato cuttlefish ribs soup(fan qie mo yu pai gu tang )

Tomato cuttlefish ribs soup

Introduction:

"The inspiration of this soup comes from my good friend. The first time I went to my good friend's house for dinner, she cooked cuttlefish ribs soup. I thought it was very delicious. I asked my husband if he liked it, but he said it tasted fishy. The taste of cuttlefish covered the smell of ribs. Later, my good friend gave me some cuttlefish jerky. These cuttlefish jerky were not sold in Beijing, and I tried to make cuttlefish steak several times Husband love love, Baijiu, but not to be able to cover up the smell of cuttlefish. Later, I thought about it, and thought of putting it in tomato. I didn't think that after my family's tomato, my husband liked it very much and drank two bowls in succession.

Production steps:

Step 1: soak the cavity bone in water for 30 minutes.

Step 2: soak cuttlefish in water for 30 minutes.

Step 3: take a casserole and put water into the casserole. Bring to a boil. Put in the soaked cavity bone.

Step 4: after entering the cavity bone, open the pot again, there will be a lot of foam. Skim the foam.

Step 5: put in the soaked cuttlefish.

The sixth step: add proper amount of Baijiu to remove fishy smell.

Step 7: add proper amount of ginger powder. Green onion, big ingredients, cinnamon, fragrant leaves.

Step 8: close the lid and turn the heat down to make soup.

Step 9: cross cut the tomato on the surface. Pour boiling water over the tomatoes and soak for a while. Remove the tomato skin.

Step 10: cut the tomato into small pieces.

Step 11: put it in the casserole again. Continue to cook for 1 hour. Turn off the heat and add some salt and chicken essence to taste.

Materials required:

Tomatoes: 2

Pig cavity bone: 400g

Dried cuttlefish: 50g

Scallion: right amount

Ginger powder: right amount

Large ingredients: one

Cinnamon: one

Baijiu: moderate amount

Salt: right amount

Fragrant leaves: appropriate amount

Chicken essence: appropriate amount

Caution: adding proper amount of Baijiu in the soup can remove the fishy smell very well. I didn't put the tomatoes first because I thought cooking too long would destroy the nutrition in the tomatoes, so I chose to put them later. Soup must be casserole, in order to be original.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: sour and salty

Chinese PinYin : Fan Qie Mo Yu Pai Gu Tang