Cuttlefish Soup
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Instructions
Ingredients
1
Soak the dried cuttlefish for 2 hours in advance.
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2
Remove the fishy outer skin from the cuttlefish.
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3
Keep the cuttlefish bone (cuttlebone) to cook in the soup.
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4
Cut the cuttlefish into small pieces, sauté in a pot without oil.
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5
Sauté for 2 to 3 minutes until the aroma of cuttlefish is released.
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6
Transfer the sautéed cuttlefish and its bone into a clay pot, add blanched pork bones, pre-fried black beans, pre-soaked peanuts, Chinese yam, walnuts, dried tangerine peel and ginger slices.
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7
Bring to a boil over high heat, then simmer on low heat for one hour, finally add salt to taste.
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