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Braised cuttlefish with ribs

1. Cut the cuttlefish after soaking. Do not add baking soda or alkaline noodles at home. The cuttlefish will be more fragrant and chewy when it is naturally soaked. Rinse the ribs and scald them with boiling water.

2. Do not put oil in the pot, stir fry the spareribs first, slowly stir some of the oil out of the spareribs with medium and small heat, the spareribs are slightly yellow, then push the spareribs to one side, put in the scallions (the scallion white part) and ginger slices, stir fry the cuttlefish with a little fragrance, and stir fry with the spareribs evenly.

3. in order to cook wine, soy sauce, rock sugar, stir fry and add boiling water to almost have no chops. After burning, remove into the sand pot, skim off a small amount of floating foam, add the right amount of soy sauce, a little old soy sauce seasoning, color matching, then adjust the minimum fire slowly simmer for two hours to ribs crisp, the cuttlefish soft and tough.