The method of kelp sparerib soup is very simple. The soup is rotten and boneless, and the kelp is slippery and delicious. In addition, braised ribs with kelp can relieve the pain of patients with systemic or local itching of limbs. Kelp sparerib soup also has a variety of different practices. Now, the various practices are introduced as follows for your reference. Mung bean kelp ribs soup: kelp is boiled with clear water and then soaked in cold water 1 hour to remove fishy smell; After the ribs are boiled, put them into the pot with ginger slices and simmer with cold water; After the soup is boiled, add mung beans and kelp; After stewing for 90 minutes, add salt. Wax gourd kelp sparerib soup: 750g of ribs, 750g of wax gourd, 25g of kelp, 50g of mung beans, 3 pieces of tender lotus leaves and 6 figs. Wash the ribs, cut them into large pieces, blanch them in boiling water and pick them up for later use. Wash the wax gourd and cut the skin into large pieces; Lotus leaves are best picked in the morning. Marinate kelp, mung beans and figs with warm water, then wash them, and cut kelp into large pieces. After washing the pot, put in 3000g (about 12 bowl) of water, and then put the pot on the stove. After the water in the pot is boiled, pour all the soup into the pot and cook it. After the water in the pot is boiled again, simmer for 3 hours and season with sesame oil and salt. Soybean kelp sparerib soup: kelp knot 150g, dried soybean 15g, sparerib 100g, ginger 10g, onion 10g, salt 5g, sugar 3g, chicken essence 5g and a little pepper. Wash the kelp knots with clear water, stir-fry the dried soybeans thoroughly, cut the ribs, peel and cut the ginger, and cut the chopped green onion. Add water to the wok. When the water boils, add the ribs, boil off the blood, pour out and rinse. Put the casserole on the fire, add the ribs, soybeans and ginger, cook in a small pot for 30 minutes until the ribs are cooked, add the kelp knots, add salt, sugar, chicken powder and pepper, cook for 10 minute, and sprinkle with chopped green onion. Kelp ribs soup: 400g of ribs, 150g of kelp, onion, ginger slices, refined salt, yellow wine and sesame oil. After soaking kelp, put it in a steamer for about half an hour, then take it out and soak it in clear water for 4 hours. Soak thoroughly, wash, control water and cut into cubes. Wash the ribs, cut them along the bone with a knife, cut them into 4 cm pieces, blanch them in a boiling water pot, remove them and soak them in warm water. Add 1 0,000g of clean water to a clean pot, add ribs, onion slices, ginger slices and yellow wine, bring to a boil with strong fire, skim the floating foam, simmer for about 20 minutes on medium fire, pour in kelp pieces, and boil with strong fire for 10 minute. Take out ginger slices and onion slices, season with refined salt, and pour in sesame oil. Reminder: Kelp is rich in iodine and easily soluble in water. Soaking in clear water will cause a large loss of iodine. To solve this problem, kelp can be steamed first, then soaked, and then soaked and cleaned with clear water, which can prevent the loss of iodine. Don't drink tea immediately after eating kelp, and don't eat fruits rich in vitamin C immediately. Pregnant women and lactating women should not eat more than 20 grams of kelp every day, because iodine in kelp will enter the fetus or baby with blood circulation, causing thyroid dysfunction.