Squid bone porridge

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Squid bone porridge

How to make squid bone porridge

500g rice, 2 squids, 200g shanks, 2 pieces of dried tofu, some oil, some salt, some fish sauce, some soy sauce, some pepper, some ginger, some coriander, some garlic sprouts, some celery

1. Prepare the necessary materials and wash ginger and vegetables;

2. After blanching the shanks, pour them into the pressure cooker and add appropriate amount of water.

Bring to a boil over high heat until the gas valve is venting gas, then turn down the heat and cook for 20 minutes;

3. After the air valve is deflated, open the lid and pour in the cleaned rice.

After boiling over high heat, switch to low heat to keep it boiling slightly;

4. While the rice is cooking, cut the tofu into small pieces.

Fry on low heat until both sides are golden brown;

5. Remove from the water and drain the oil for later use;

6. Cut the cleaned squid diagonally into squid flowers;

7. Shred ginger, chop coriander, celery and garlic;

8. When the rice is almost cooked, you can add seasonings to taste;

9. Then turn to high heat, bring to a boil again, then add the chopped squid;

10. Add chopped ginger,

11. Pour in the fried Puning dried tofu;

12. Finally, add coriander, celery and garlic sprouts and turn off the heat before serving. Tip 1: Puning Dried Tofu is salty in itself, so add seasonings in moderation;

2 Don't cook the squid for too long, so add the squid when the rice is almost cooked. You may also be interested in: How to cook rice How to cook squid How to cook leg bones How to cook dried tofu