Moisturize the skin - kelp and pork ribs soup (1) Ingredients: 400 grams of pork ribs, 150 grams of kelp, appropriate amounts of green onions, ginger slices, refined salt, rice wine, and sesame oil. Preparation method: 1. Soak the kelp, steam it in a basket for about half an hour, take it out and soak it in water for 4 hours. After soaking it thoroughly, wash and drain it, and cut it into long cubes; wash the ribs and cut them along the bones with a knife. , cut into sections of about 4 cm horizontally, boil them in a pot of boiling water, take them out and soak them in warm water and wash them clean. 2. Add 1000 grams of water to a clean pot, add ribs, green onions, ginger slices, and rice wine, bring to a boil over high heat, skim off the foam, then simmer over medium heat for about 20 minutes, pour in kelp pieces, and then use Boil over high heat for 10 minutes, remove the ginger slices and green onion segments, add refined salt to taste, and pour in sesame oil and serve. Features: The meat of this soup is so tender that it falls off the bones, and the kelp is slippery. The whole dish is delicious and the soup is fresh. Efficacy: "Ben Jing Fengyuan" says that pork has the effect of "tonifying the liver and benefiting the blood". "Suixiju Diet Spectrum" says that kelp has "the effect of treating skin tumors, scrofula, carbuncle, fistula and hemorrhoids". Therefore, stewing pork ribs with kelp can relieve the pain of patients suffering from systemic or localized skin itching mainly on the limbs. (2) Ingredients: pork ribs, kelp. Preparation method: Soak the kelp, steam it for half an hour, take it out and soak it in water for 4 hours. After soaking it thoroughly, cut it into long cubes. Wash the ribs, cook them in a pot of boiling water, take them out and soak them in warm water. Put the ribs, green onions, ginger slices, and rice wine into the pot, bring to a boil over high heat, then simmer over medium heat, then pour in the kelp pieces and cook together (3) Ingredients: 500-800 grams of ribs, 1 dried kelp, Onion, ginger, cooking wine, salt, and MSG are very simple to make: 1. Wash the ribs, put them in boiling water to remove the blood bubbles, and then take the ribs out; 2. Take out the soaked kelp, wash it, and cut it into 1 cm Use wide strips for later use; 3. Pour half a pot of water into the casserole. After the water boils, add the pork ribs, a little green onion, ginger and cooking wine and cook over medium heat for 20 minutes; 4. Add the kelp to the pork ribs soup and use a small pot of water. It's ready after simmering for an hour. Of course, don’t forget to add salt and MSG at the end; (4) 1. Choose 2 pounds of pork leg bones, 7 ounces of fresh thick kelp (thin kelp won’t turn sour when stewed), and a piece of ginger. 2. Add appropriate amount of water and salt to the pork bones and stew them in soup. After the bones are stewed until they are 8 times cooked, put the kelp cut into strips into the pot and cook together until soft. This vegetable soup is delicious and rich in calcium. The kelp noodles also have the flavor of broth. Not only children love it, but adults also like it very much. (5) Ingredients: 300 grams of pork ribs, 100 grams of kelp, appropriate amounts of refined salt, cooking wine, scallions, ginger slices, and sesame oil. Preparation method: Soak kelp in warm water, wash and cut into diamond shapes. Wash the pork ribs and cut them along the backbone. Cut it into sections, blanch it in a pot of boiling water for a while, take it out and rinse it with warm water. Put the ribs, water, ginger, green onion, cooking wine in the pot, bring to a boil and skim off the foam, simmer over low heat until the meat is cooked, add Cook the kelp and refined salt until the flavor is absorbed, then pick out the ginger and green onions. Usage: Take with food, no dosage limit. Note: Pork ribs have the combined functions of bone and meat. Rich in protein, it can protect liver cells and maintain plasma protein levels. Kelp has the effect of black hair. Regular consumption of this meal can be beneficial to the recovery of liver function and protein metabolism.