Wash ribs, blanch them in hot water, remove blood bubbles, cut onions, ginger, potatoes and kelp into cubes.

Heat a little oil in the wok, saute the shallots, add the ribs when the fragrance comes out, and then add the soy sauce, soy sauce and cooking wine.

Add water and preferably heat it until the ribs are submerged. After the fire boils, simmer for an hour.

After one hour, add kelp and simmer for 20 minutes, then add potato stew 10 minute.

Ingredients and materials

Undaria pinnatifida 300g

5 grams of white sesame seeds

Homemade Chili oil 1 spoon

Vinegar 1 spoon of food

Sugar 1 spoon phase grams of food

Method for making crispy Undaria pinnatifida

1. Prepare a generation of Undaria pinnatifida

2. Soak for at least 3 hours in advance and change the water frequently.

3. Replace Undaria pinnatifida with a knife and cut it into filaments.

4. Boil the water in the pot and pour in the shredded Undaria pinnatifida. You don't need to boil it, just iron it and you can pick it up.

5. Repeat cooling water until it is completely cooled. Cover the soaked Undaria pinnatifida with plastic wrap and refrigerate for half an hour.

6. Take out the refrigerated Undaria pinnatifida from the refrigerator, add balsamic vinegar, sugar and Chili oil, mix well and sprinkle with sesame seeds.

7. It's over. Crispy and cold

How to watch this dish with a mobile phone?

skill

1. Don't blanch Undaria pinnatifida for too long, or it will boil mucus and affect the taste. Keep it fresh in the refrigerator. You can keep it if you don't have time. 2. Undaria pinnatifida is very salty, so you must change the water repeatedly when soaking. Don't add salt when stirring, otherwise it will be really salty.