Seaweed big bone soup dish meat rotten off the bone, seaweed slippery rotten. The whole dish has a beautiful flavor and fresh soup.

Materials:

400 grams of pork bone, 150 grams of kelp, green onion, ginger, kelp and big bone soup piece, salt, yellow wine, sesame oil, each appropriate amount.

Production steps:

1. soak the kelp, put the cage drawer steamed for about half an hour, take out and then soak in water for 4 hours, thoroughly soaked, wash and control the water, cut into long squares

2. big bone clean, cut with a knife along the bone, horizontal chopped into about 4 cm section, into the pot of boiling water to boil a little bit, fish out of the warm water and wash it clean

3. net pot add 1000 grams of water, add the big bone, cut it into about 4 cm sections, into the pot of boiling water, fish out of warm water

3. net pot add 1000 grams of water, into the big bone, scallion, ginger, yellow wine, with a high fire to boil, skimming foam, and then open with a medium fire simmering for about 20 minutes, pouring into the seaweed block, and then with a high fire to boil for 10 minutes, pick off the ginger, scallion, seasoned with salt, dripping into the sesame oil that is.

Operation Tips

1, big bone blanching, it is best not to use cold water to wash away the blood foam, add the water can not be cold water, otherwise the meat suddenly cold easy to tighten, not easy to cook.

2, it is recommended to use a thicker kelp root boiled this soup, usually the supermarket aquatic area can be bought already soaked kelp root. Thick kelp cooked texture pink sticky, extraordinarily tasty, but if you like to eat crunchy that's another story

Making Tips:

How to deal with dry kelp

Just bought back on the dry kelp is usually with a thick salt, but also a lot of sand sand and soil, and due to seawater pollution, high arsenic content, be sure to be fully soaked and cleaned in advance in order to cook. The kelp should be soaked and cleaned well in advance before cooking. After the edible kelp is cleaned, it should be soaked in water again, and the water should be changed constantly, and it is usually soaked in water for more than 6 hours before it can be prepared. But if the quality can be guaranteed pollution-free kelp, there is no need to be so troublesome, because the soaking time is too long, the nutrients in the kelp will also be dissolved in water.

Soak the kelp in rice water in advance; or add a little (not too much) edible alkali or baking soda when cooking the kelp, cook it softly, soak the kelp in cool water to cool it, clean it, and then fish it out for consumption. Or the dried kelp into a ball open in a cage drawer in the water dry steaming for about half an hour, and then soaked in water overnight. All can make the kelp not only crispy and tender but also soft and delicious.