Homemade kelp shredded stew

Overview

Stewed kelp shreds is now a home-cooked dish, but it was not a home-cooked dish when I was a kid. It was the last bowl of eight dishes and four bowls served at my home office, and I always have endless aftertaste when I think about it. Nowadays, the home-cooked imitation version is just in shape, and it really can't taste like that, but it is quite delicious.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• dried kelp
• ginger powder
• pepper noodles
• pork fat
• tofu skin
• chopped green onion
• salt
• soy sauce

Ingredients

Steps

1. 1 Dried kelp, rinse off the surface salt, and steam for 20 minutes. PS: This is a quick way to process dried kelp. If you soak it, you have to soak it for a day. Dried kelp is all this dark green, and that kind of emerald green kelp always makes people uneasy.

   

2. 2 Roll the steamed kelp into rolls and cut into shreds.

   

3. 3 Rinse twice with warm water.

   

4. 4 Heat the wok and add appropriate amount of lard.

   

5. 5 Add pork fat and stir-fry. I also added some pork skin here.

   

6. 6 Stir-fry until the pork changes color, sauté the chopped green onion and ginger until fragrant, add appropriate amount of light soy sauce, dark soy sauce, and peppercorns.

   

7. 7 Add shredded kelp and stir-fry.

   

8. 8 Stir well and add appropriate amount of salt.

   

9. 9 Add appropriate amount of water (or rice soup, stock) and bring to a boil.

   

10. 10 Transfer to Adi pot (or pressure cooker) and simmer for 40 minutes.

    

11. 11 After stewing, add the tofu skin that has been blanched in advance and mix well. Look at the color of the kelp getting darker.

    

12. 12 Take it out of the pot and put it into a bowl, it's delicious.

    

13. 13 Here's a close-up, it tastes fresh, soft and glutinous, very delicious. However, it is impossible to restore the gummy and soft texture at the banquet. Maybe the stew time is not long enough. The one at the banquet is stewed with the old meat stew soup for a whole day.