Pork Leg and Cuttlefish Soup

Name: Pork Leg and Cuttlefish Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 750 g thigh meat; 1 piece Cuttlefish; a pinch baijiu; to taste Water; to taste Salt; to taste chicken essence

A protein-rich pressure-cooker soup pairing chunks of pork leg meat with rehydrated cuttlefish, blanched with rice wine first and cooked twenty minutes for a sweet, briny, deeply savory broth.

20 minNewEasy Soups Stew Savory

Instructions

1
Prepare the pork leg meat and squid.
2
Soak the cuttlefish in water in advance and cut it into small pieces.
3
Cut the meat from the pant leg into large pieces.
4
Put the pork leg meat in cold water on the stove (add a little white wine to the water to remove the smell).
5
Cook for a while, then rinse with cold water to clean off the foam.
6
Put the pork leg meat and cuttlefish pieces into a pressure cooker with slightly more water and cook under pressure for 20 minutes.
7
Alright 😁.
8
😀.
9
😀.
10
😀.