鱿鱼番茄排骨汤 Tomato Soup with Ribs and Cuttlefish

材料：番茄2个，鱿鱼干100克，蒜苗1根，排骨200克，盐1/2茶匙，鸡精粉1茶匙。

作法：
1。番茄去蒂，洗净，切滚切块；鱿鱼干洗净，剪成约1/2公分宽粗丝，再以水浸泡约20分钟；蒜苗去蒂，洗净，切斜段。
2。排骨放入滚水内川烫，捞起沥干水份。
3。锅中烧开8杯水，放入鱿鱼干和排骨，煮滚后改小火煮约30分钟，加入番茄再煮约10分钟，加入蒜苗，盐及鸡精粉拌匀即可。

Ingredients
2 Tomatoes, 100g Dried Cuttlefish, 1 stalk of leek, 200g Pork Ribs, 1/2 tea spoon of salt, 1 tea spoon of chicken seasoning powder.

Method
1. Remove tomatoes' stem-ends, rinse then roll-cut into pieces. Rinse cuttlefish, cut into shreds of 1/2cm thickness then soak in water for about 20 minutes. Remove leek stem, rinse and cut into slanted sections.

2. Scald pork ribs with boiling water, remove and drain.

3. Bring 8 cups of water to a boil, put in the pork ribs and cuttlefish and bring to a second boil. Switch to low heat and cook for about 30 minutes. Add tomatoes and cook for another 10 minutes. Add leek, salt and chicken seasoning powder and stir well.