Ingredients preparation: kelp, ribs.

First, prepare a catty of ribs and cut them into pieces of uniform size. Try to use this color for the ribs. They look a little bright red, not white. It is best to use rural pigs, so that the stewed sparerib soup is delicious.

Kelp must be cooked in advance, expanded and cut into long strips with a knife, tied into knots, soaked in clear water and cleaned.

Then add cold water into the pot, put the ribs in first, blanch the ribs in the pot to remove blood, only the ribs cooked in cold water can completely remove blood, and after cooking, clean the blood foam and bone residue with clear water.

Add a little vegetable oil to a clean pot, put a few slices of ginger and stir-fry the ribs in the pot. Spareribs need to dry the water vapor on the surface and stir-fry with oil, so that the soup is thick.

Then add the kelp cooked before and add enough edible salt. This soup just needs to be stewed with salt, and it doesn't need chicken essence and monosodium glutamate. We want to drink the original ribs.

Then add a bowl of pure water or boiled water. Boil it and put it in a pressure cooker, and press it for 7 minutes. The main reason for choosing to use pressure cooker is that many young people don't want to stew meat in casserole in order to save time. Stew it in casserole for about an hour, and stew it in pressure cooker for 30 minutes to get delicious kelp and sparerib soup.

After stewing, we can sprinkle a little pepper, add a little chopped green onion to taste and put it directly into the bowl.

Tip: If kelp sparerib soup wants to be thick, you must put the blood of sparerib in a pot and stir-fry it with vegetable oil, so that the cooked sparerib soup will be thick, white and more delicious. I don't know how you usually make kelp sparerib soup.