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First boil with cold water + kelp, then cook over low heat for 15 minutes or more.
Turn off the fire and put the chariots into the soup until the chastity is like the tea leaves.
Use the filter to filter the tarpaulins and kelp, and only leave the soup.
Melt the butter in a small pot and pour in the onion.
Stir fry until softened, add the minced garlic, wait for the scent to come out, pour the white wine, boil and smelt the alcohol inside.
Then add the broth you prepared before, then season with salt and pepper.
Put in cuttlefish sauce
Put the fern root powder into boiling water and boil it, then turn off the heat for 5-8 minutes, then put it into cold water after cooking.
Before eating, filter the water into a bowl, and then pour the squid soup. Here, you need to use a colander to filter off the onions and minced portions. Then add a little cream before eating.