Stewed Pork Backbone with Kelp and Carrot
Overview
This is a dish suitable for people who want to lose weight. There is meat on the pork spine, but it is all lean meat. You don’t have to worry about gaining fat when you eat it, and it doesn’t taste fat. Kelp has the function of scraping fat and clearing the intestines. Needless to say, the benefits of carrots are also great.
Tags
Ingredients
Steps
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Ingredients: Pork spine, carrots, kelp (ripe), ginger, green onions.
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Fire. Pour an appropriate amount of water into the pot, blanch the pork spine under cold water, and cook out the blood and dirt.
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Remove the blanched pork backbone and wash it with warm water.
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Cut the carrots into hob pieces, cut the green onions into small pieces, and slice the ginger.
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Put the pork spine into the pressure cooker, add 1 cm of water to cover the pork, add ginger and green onion pieces (only part of the ginger and green onion pieces are put here, the rest will be used later), aniseed, and cinnamon. After the water boils, cover and simmer for 15 minutes.
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Remove the stewed pork spine. Don't throw away the remaining soup in the pressure cooker, it's still useful.
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Turn on the heat and pour cooking oil into the pot.
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Heat the oil, add ginger and green onions to the pot, and stir-fry until fragrant.
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Pour in the pork spine and stir-fry for 1 minute. Add cooking wine, dark soy sauce, and light soy sauce and stir-fry until browned.
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Add boiling water to cover the pork, add sugar and pepper powder, and simmer until the flavor is absorbed.
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Add carrots when carrots are 90% cooked.
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Add kelp and sprinkle with salt to taste. At this time, the soup is almost reduced.
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Stir the dishes evenly and turn off the heat.
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Serve on a platter.
