Ribs seaweed soup is a delicious soup that we often cook after beginning of autumn. Regardless of the north and south of the river, regardless of the rich and the poor, regardless of the people, they will often drink a soup. I often cook at home and order in restaurants. Correct a traditional view: "Drink bone soup, not calcium!" According to a report I read, the calcium content of bone soup is actually very low.

Ribs seaweed soup's approach is simple. If you want a light and delicious soup, the ribs should be cooked. If you want rich and delicious ribs seaweed soup, you don't need boiled ribs. I recommend a ribs seaweed soup to you today and see how I can break it down for you.

Ribs seaweed soup

Preparation: thin ribs, 1 branch, 1 thick skin, 2 millet spicy, soy sauce, chopped green onion, ginger, chicken essence, monosodium glutamate, sesame oil and garlic.

Use boiled water to make hair with skin. Because the skin is dry, use boiled water, 1. Rapid foaming, 2. Remove foreign bodies.

Let the pork seller cut the bone in the middle. Cut the ribs into large pieces. Take it home and soak it in cold water for 2 hours, then clean it.

Add some water to the soup pot and add the bones.

Break up a piece of ginger, leave a little broken, add water to make ginger juice, put the rest into a soup pot, boil over high fire and stew for 30 minutes.

Continue to stew for 20 minutes.

Wash the skin after soaking, and wash it several times. Some kelp has sand and many foreign bodies. Cut the kelp into large pieces and put it in the soup pot to continue stewing 1 hour. Boil the skin for a while, or your mouth will get dirty.

Chop garlic, wash and chop millet, and wash and chop shallots. Take a part of chopped green onion, put it in a bowl with garlic paste and millet, dip it in water, and continue to add soy sauce, Chili noodles, chicken essence, monosodium glutamate, sesame oil and ginger juice, and mix well.

Stew ribs, add salt, chicken essence, chopped green onion or fragrant leaves to the soup bowl.

Dip some water when you eat, and you can start eating.

This soup will be more fragrant, richer and more fragrant, because it is soaked in water before cooking. If you feel too greasy, wash it and blanch it with some cooking wine. It doesn't take that long to soak. One disadvantage is that scalding removes blood powder, but because scalding will change the original flavor of ribs, I personally don't recommend it

The above is my personal opinion. Like friends can follow, like, collect, and forward messages to Ha.