Mussels, Kelp and Carrot Soup
1.
For each material, pork bones can use any part of the bone, the fan bone part has less fat and more fragrant, and the kelp needs to be soaked and cut in advance
2.
Boil a pot of water, put the pork fan bones in the boiling water, boil the blood and floating powder, pick up and set aside
3.
Take another pot of water, add mussels, ginger slices, kelp, pork fan bones, cook first
4.
When the bone broth is boiled a bit thick and white, peel the radish and cut into large pieces, then put it in the soup and continue to boil
5.
When the radish is cooked (I like to cook it so that it is not too overcooked, it tastes good if it is a bit biting), and season it with salt
6.
Cook the mussels, seaweed and radish soup for about 5 minutes, then turn off the heat, sprinkle the chopped green onion, and serve it in a bowl
7.
So fresh and sweet soup