Chop the ribs, blanch the ribs with boiling water, remove the fishy smell and blood, and scoop them up for later use.

Steamed kelp in advance, steamed in a steamer for half an hour, washed with clear water and cut into strips.

Add half a pot of water to the saucepan, add ribs, kelp, ginger, pepper and yellow wine, bring to a boil with high fire, then simmer for one and a half hours, add salt, and simmer for about ten minutes on medium fire. Add proper amount of refined salt and chicken powder according to personal preference before cooking, and then sprinkle chopped green onion in the soup bowl to eat.

Cooking skills of kelp sparerib soup

1. Generally, kelp on the market is not fresh in the sea, but dried before soaking, so there may be kelp soaked for several days. Pay attention to the appearance and color when buying this kind of kelp. The normal color of kelp is dark brown, thick, wide and long, and the edge is not broken or yellow, so it is a high-quality kelp.

2. If you want to buy it and soak it yourself, you can choose dried kelp. Brown, green or khaki are normal colors. After processing and binding, you should choose clean and tidy without mildew and feel non-sticky. In addition, the white powder attached to the surface of dried kelp is a valuable nutritional drug-mannitol. Don't treat this powder as moldy and inferior kelp.

3. Adding ginger and pepper to soup is to alleviate the coldness of kelp, and cooking wine can better stimulate the delicacy of ribs and kelp.