How to Make Squid Ribs Congee

CuttlefishRibsRice Porridge



Ingredients Details:Dried Cuttlefish Appropriate amount Jasmine Rice Appropriate amount of ribs, appropriate amount of Chinese celery, appropriate amount Tofu Granules, appropriate amount Salted Preserved Vegetables Appropriate amount Ginger Paste, appropriate amount Black Pepper Powder Appropriate amount Chicken Stock Powder Appropriate amount Fine Salt Appropriate amount of cooking oil

Preparation Steps

1. Soak the dried cuttlefish in cold water to soften.

2. Remove the cartilage from the softened cuttlefish as shown;Then wash the cuttlefish thoroughly.(The dried cuttlefish is hard to remove the cartilage without soaking)

3. This time, you don't need to slice the cuttlefish; just cut it into three large pieces and then into small strips (this makes the cuttlefish crispy). Wash and chop the Chinese celery. Prepare appropriate amount of tofu granules.



4. Wash the ribs and briefly boil them in hot water, then drain and remove.

5. Rinse the jasmine rice (rice) and set it aside.Rice Place the boiled ribs back into the pot with enough water and ginger paste.

6. Cover with a pressure cooker lid, cook over high heat until you hear hissing sounds; then reduce to low heat for 8 minutes before turning off the stove.



(The ribs will be very tender)7. Heat some oil in a pan, quickly fry the cuttlefish until it curls up.

8. Season with fine salt and stir-fry briefly before setting aside; this makes the cuttlefish crispier.

(This process only takes a few seconds, too long frying will make the cuttlefish tough)9. After all the hissing stops, open the pressure cooker lid and season the rice porridge with fine salt.



(To speed up opening, use a wet towel to cover it repeatedly)10. Bring the rice porridge to a boil, then add the fried cuttlefish and stir well.

(Do not overcook the cuttlefish or it will become too hard and affect the texture)11. Add the tofu granules, mix well.

(Do not overcook the tofu granules as they may turn mushy)12. Add black pepper powder and stir well.



13. Add Chinese celery, chicken stock powder, salted preserved vegetables, and bring to a boil; then turn off the stove.

(Overcooking the salted preserved vegetables will make them too sour)14. This porridge tastes delicious with its fragrant tofu granules and the freshness of cuttlefish, combined with the bone flavor from slow-cooked ribs, truly making it a delightful dish!

Doesn't this make your mouth water? Come on, let's dig in! Do you have a saliva-inducing feeling, huh? Haha～Better to act than to be moved, start eating quickly!