2. Spare ribs soaked in blood into the pressure cooker, add wine, onion, ginger and star anise to add soup, pressure cooker pressure to the spare ribs soft and rotten, the spare ribs out, pot soup clarification standby.

3. pan into the oil into the sugar or rock sugar, stir-fry sugar color on low heat, and then into the onion, ginger, garlic and pressed ribs stir-fry evenly, so that the ribs are evenly coated with sugar color.

4. In the pan, add Yummy Soy Sauce and stir-fry the ribs for color, add the clarified soup of the pressed ribs, and add the chopped seaweed.

5. After boiling over high heat, turn the heat to low and simmer, and then add salt and pepper to season the soup.

Outside the picture:

Production points:

Delicious tips:

Under normal circumstances, it will not be fake kelp, are not enough to fake, kelp stew is not rotten, or stewing time is short. More stew a while on the good.

The soup color is good in the pot by the rest of the soup, looks good color,

There is also, stewed seaweed under a little bit of pasta base, (is edible pasta base) normal seasoning spoon half a spoonful is enough.

In addition, the kelp can not be too cooked, too cooked kelp on the surface, no taste.

Kelp no matter what stew, whether it is meat, potatoes, spine, and so on, you need to first kelp water plunge, in and other dishes stewed together.

Gazpacho also need to water copy a bit, in the snatch mix, not to eat the texture is too hard.

Kelp stew is not soft first of all depends on your stewed kelp is fresh kelp or dry kelp, fresh kelp, then most of the heavier sea salt flavor, stew soup should be cleaned a few more times before stewing time to put a piece of ginger so that you can go to the fishy two into the soup texture is also better, the fire boil open to remove the froth and change to a small fire stewed for an hour, basically enough to be soft and rotten, if you've been on the fire stewing broth is very quickly lost, and then the fire off certainly not soft. Turn off the fire is certainly not soft. If it is dry kelp this need to have a soaking process, if you do not pay attention to soaking nature is difficult to stew soft, after all, the soaking time compressed into the pot, dry kelp absorption under the broth is not much left, the stew to drink soup sure broth is almost off the fire, it will not be soft and rotten, slow work, you want to get a tasty stew the key is to be patient.

Hello, I'm happy to answer your question, I am a small Luo Luo entrepreneurship.

Kelp belongs to the seafood plants, belongs to one of the sea vegetables, kelp has a variety of practices, there are kelp fried meat, cold kelp, kelp soup is more delicious.

A: Ingredients

1: half section of kelp

2: 2 ribs

3: 2 grams of ginger

4: 2 grams of green onions

5: 2 grams of salt

6: casserole a

2: production

1: First, the seaweed with warm water soak a little (3-4 hours), and then the kelp surface of the sediment cleaned sliced or tied into a kelp knot standby.

2: chop the ribs into segments, soak in cold water for 2-3 hours, soak the blood out of the ribs, and then cold water in a pot, add some white wine to deodorize, cook (3-5 minutes) skimming foam, fish up and clean.

3: casserole with warm water, soup with warm or boiling water, the soup is better, more fragrant meat, put ginger, onion knots, cushion the bottom, and then seaweed knots in the ribs, high-fire boiling, small fire slowly stewed for 2-3 hours. After stewing, add some salt, delicious can be!

I have not seen the sale of fake kelp, should you buy kelp quality is not good, may be placed too long, it is best to buy fresh kelp, try not to buy the kind of salted. My family often buy fresh kelp, put in the water blanched after using the cold mix, and crispy and rice