Cuttlefish Belly Slices Soup

Name: Cuttlefish Belly Slices Soup
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Chinese
Ingredients: 600 g pig tripe (cleaned, blanched, rinsed with cold water, then sliced); 100 g dried cuttlefish (soaked in warm water until soft, remove the bone, rinse, then shred); 50 g carrot (peeled, rinsed, sliced); 2 tsp fine salt; 1 tsp MSG

Simmer pork stomach with dried cuttlefish and carrots for three hours to make a savory, nourishing soup.

3h 20m

Easy

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Ingredients

pig tripe (cleaned, blanched, rinsed with cold water, then sliced) 600 g

dried cuttlefish (soaked in warm water until soft, remove the bone, rinse, then shred) 100 g

carrot (peeled, rinsed, sliced) 50 g

fine salt 2 tsp

MSG 1 tsp

Instructions

Ingredient Preparation

Clean the pig tripe, blanch in boiling water, remove and rinse with cold water, then slice. Soak the dried cuttlefish in warm water until soft, remove the bone, rinse, then shred. Peel, rinse, and slice the carrot.

Stewing

Pour an appropriate amount of water into a clay pot and bring to a boil. Add the pig tripe slices, shredded cuttlefish, and carrot slices, and stew for 3 hours. Season with fine salt and MSG, stir well, and serve.