Seaweed and pork ribs soup

Overview

Cut the kelp into diamond shapes and put it into the casserole together with the ribs. A spoonful of lard, a spoonful of rice wine, half a spoonful of mature vinegar, and several bowls of broth are simmered slowly on the charcoal stove. Just add a handful of snow salt before cooking, and it is the ultimate seasoning.

Tags

• soups
• common dishes
• soup
• aged vinegar
• ginger
• kelp
• lard
• rice wine
• spare ribs
• stock
• tempeh
• wolfberry
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Weigh 155 grams of dried kelp and use kitchen scissors to cut the dried kelp into strips 2 to 3 cm wide

   

2. 2 Put an appropriate amount of water into the steamer, bring to a boil over high heat, put the cut kelp strips into the steamer of SAIC and steam for 15 minutes, take them out and let them cool for later use

   

3. 3 Take a large basin, add enough water, soak the steamed kelp in the water until fully soaked, rinse the soaked kelp in the basin, drain the water, and cut into diamond-shaped pieces for later use

   

4. 4 Cut the spareribs into appropriate lengths, put them into the pot under cold water, add ginger slices, Erguotou and boiled water to remove the blood

   

5. 5 Heat the lard in a pot, add ginger slices, Sichuan peppercorns, and heart-shaped fermented black beans and sauté until fragrant. Add broth into the pot and turn off the heat

   

6. 6 Pour the broth, ginger slices, and lard mixture into the casserole, add the kelp pieces, and bring to a boil over medium heat

   

7. 7 Add salt to taste and continue to simmer for half an hour. Put the freshly drained pork ribs into a boiling casserole, add one spoonful of rice wine and half a spoonful of mature vinegar, bring to a boil over high heat, turn to low heat, and simmer for 2 hours

   

8. 8 Add salt to taste, continue to simmer for half an hour, sprinkle in the soaked wolfberry, simmer for 3 minutes, sprinkle with chopped green onion, and remove from the pot