Practice of kelp sparerib soup
Main ingredients: kelp, ribs
Appliance: pressure cooker
Practice steps:
Kelp must be cooked in advance, cut into long strips with a knife after swelling, tied into sea knots, soaked in clear water and cleaned.
Then add cold water into the pot, put the ribs in first, blanch the ribs in the pot to remove the blood, only the ribs cooked in cold water can completely remove the blood, and after cooking, the blood foam and bone residue will be cleaned with clean water.
Add a little vegetable oil to the clean pot, put a few slices of ginger, and stir-fry the pork ribs in the pot. The pork ribs need to dry the water vapor on the surface and stir-fry the oil, so that the soup is thick.
Then add the kelp cooked before, and add enough edible salt. Just add salt to stew this soup, and we don't need chicken essence or monosodium glutamate. We want to drink the original flavor of the ribs. Then add a bowl of pure water or boiled water.
After boiling, put it in a pressure cooker, and press it with high fire for 7 minutes. The main reason for choosing to use a pressure cooker is that many young people don't want to stew in a casserole in order to save time. It takes about an hour to stew in a casserole, so you can eat delicious kelp ribs in a pressure cooker for more than ten minutes.
After stewing, we can sprinkle a little pepper, add a little chopped green onion to add flavor and put it directly into a bowl.
Tip: If the sparerib soup wants to be stewed and thick, you must boil the blood of the sparerib in a pot and stir-fry it with vegetable oil, so that the cooked sparerib soup will be thick and white, and it will taste more delicious. I don't know how you usually cook the sparerib soup.