Marinated Kelp

Name: Marinated Kelp
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork belly; one slice Hydrofacial kelp; A pack Halogen bag; Some salt; A Green onions

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Kelp has the reputation of "Longevity Vegetables", "Sea Vegetables", and "Iodine Champions". The mannitol contained in it has a synergistic effect with iodine, potassium, niacin, etc., and has a certain preventive effect on the prevention and treatment of arteriosclerosis, heart disease, diabetes, and hypertension; kelp also has the effects and effects of preventing cold, anti-cancer and anti-cancer. Kelp has many functions, and most people can eat it regularly, but people with hyperthyroidism should not eat it to avoid aggravating the condition. There are many ways to do kelp. Today's stewed kelp makes the taste and texture of kelp richer thanks to the taste of pork belly. "

Ingredients

400g Pork Belly
one slice Hydrofacial Kelp
A pack Halogen Bag
Some Salt
A Green Onions

Marinated Kelp

1. Wash pork belly with skin

2. Cut into chunks

3. Wash the water-fat kelp and cut into wide pieces about 10 minutes long

4. Boil the meat in cold water to remove the excess blood in the meat

5. Prepare the blanched meat, cut kelp, marinade, and green onions

6. In the same electric saucepan

7. Add appropriate amount of water and a small amount of salt, and cook together for 2 hours

8. So fragrant braised seaweed

9. One more piece

10. I marinated a few eggs by the way

11. Also delicious

Tips:
You can buy the marinated ingredients on the supermarket seasoning shelves, or you can match them by yourself; the marinating time can be long or short, depending on your taste needs; do not dump the remaining marinated soup, you can continue to marinate a few more times, the taste will be better The better it comes, it can also be used as old braised soup; the temporarily unused braised soup can be filtered into the vegetables and stored in the refrigerator or frozen, and then returned to the pot when used.