Heat a wok with a little oil, add the green onions and stir-fry, wait until the aroma comes out, then add the ribs, then add light soy sauce, dark soy sauce and cooking wine
Add water , it is best to heat the water and cover the ribs with water. After boiling over high heat, simmer on low heat for one hour.
After one hour, add kelp and continue on low heat for 20 minutes. Then add the potatoes and simmer for another 10 minutes. It’s out of the pot
Ingredients
300 grams of wakame seaweed
5 grams of white sesame seeds
1 tablespoon of homemade chili oil
p>1 tablespoon of balsamic vinegar is not suitable for food
1 tablespoon of sugar is not suitable for food
How to make crispy wakame
1. Prepare a generation of wakame Vegetables
2. Soak the vegetables for at least 3 hours in advance, changing the water frequently
3. Cut the wakame into thin strips with a knife
4. Put water in the pot Boil it, pour in the water to blanch the wakame shreds, do not boil it, just blanch it and remove it
5. Repeatedly pour cold water until completely cool, cover the water-soaked wakame with plastic wrap and refrigerate for half an hour
6. Take out the refrigerated wakame from the refrigerator, add balsamic vinegar, sugar, and chili oil, mix well, and sprinkle with sesame seeds
7. It’s done, it’s so crispy and refreshing
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Tips
1. Don’t blanch wakame for too long, otherwise mucus will cook out and affect the taste. Store it in the refrigerator Refrigeration is to make it crispier, so you can leave it out if you don’t have time. 2. Wakame is very salty, so be sure to change the water repeatedly when soaking. 3. Don’t add salt when mixing, otherwise it will be really salty