1, dry kelp soaked in warm water for 3-5 hours standby.

2, after soaking the kelp continue to use salt to scrub the surface of the slippery, try to wash a little cleaner, taste better. Wash and cut into sections.

3, ribs under boiling water blanch again, remove foam and other impurities; blanched ribs transferred to the casserole, add enough hot water to start stewing; add patted ginger and an anise.

4, after the water boils and cooks for 10 minutes, and then put the seaweed, I like seaweed stew some, so put early; and then add a little vinegar. Turn to medium heat and stew for 20 minutes, then turn to small fire has been stewed until the bones crispy, and finally add salt to taste.

5, cook bone soup with a little vinegar, so that the bones are easy to soften, calcium dissolved in the soup, so that the body better absorption of calcium; if your seaweed is salty, then the last do not have to put salt; put white wine is to remove the meat meat fishy flavor; ribs blanched, it is best not to use cold water to wash away the blood foam, add the water can not be cool water, otherwise the meat is suddenly cool easy to tighten, it is not easy to cook; < /p>

It is recommended to use a thicker kelp root simmering this soup, usually the supermarket aquatic area can be bought already soaked kelp root, thick kelp boiled after the texture of powder powder glutinous, extraordinarily tasty, but if you like to eat crunchy that would be a different story; the flavor of this soup is very light,

This soup is a very light,

This soup is a very light,

This soup is a very light, very light.