Dried squid stewed with spare ribs home recipe

　　Mollusks, dry. First time I tasted it was at my colleague's home, where she stewed it.Red beans. She gave them to me; initially, I thought they couldn't possibly taste good because of the potential fishy smell. However, after tasting, I found there wasn't much flavor but the broth was very fresh, changing my perception of mollusks. Now that we have some at home, I often experiment with it.

　　Ingredients Main ingredients:Ribs 500g, dry squid 200g,Ginger 40g, salt 2g,Tspoons of Sichuan pepper 2g,Star anise 1g, bay leaf 1g, cardamom pod 1g,Dried chili peppers 10g, cooking wine 20ml, red cooking soy sauce Steps 20ml

1. Blanch the ribs to remove blood and set aside.

2. Soak the dry squid until soft, remove bones and dark membrane, cut into pieces and blanch before setting aside.

3. Sauté the Sichuan pepper seeds in oil.

4. Add ginger, scallion, garlic, dried chili peppers, bay leaf, and cardamom pod; stir-fry until fragrant.

5. Add the ribs and stir-fry together.

6. Pour in cooking wine.

7. Add broth and add the squid pieces.

8. Drizzle with red cooking soy sauce to color.

9. Boil for 40 minutes over high heat, then reduce to medium heat until the soup thickens; add salt.

10. Finish with chopped scallions before serving.

Tip: The dry squid has some inherent saltiness that comes out during soaking, so try not to use too much additional salt in this recipe.

Tip: Dried squid already has a salty taste, and some of the salt will leach out during soaking. Therefore, less salt should be used in the dish.