Pork Knuckle Seaweed Soup

Name: Pork Knuckle Seaweed Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: Some kelp; 1 stage carrot; 2 tablets Sliced ginger; 20g Cooking Wine; 2000ml Plain Water; 2-3 tablespoons salt

by Dusty

4.8 (1)

Favorite

2

Difficulty

Easy

Time

2h

Serving

4

In summer, I often drink warm soup and eat less cold drinks. My stew soup is usually stewed in a casserole, which is delicious! You can replace it with spare ribs or large bones, and the vegetables can also be replaced with your favorite, such as lotus root and the like!

Ingredients

Some Kelp
1 stage Carrot
2 tablets Sliced Ginger
20g Cooking Wine

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2000ml Plain Water
2-3 tablespoons Salt

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Pork Knuckle Seaweed Soup

1. The pig's knuckles are chopped open when they are bought, and then they are cleaned at home, put in a pot, added with cold water, and then covered, boiled on high heat, and blanched.

2. After blanching, turn off the heat and rinse with cold water. Wash the kelp, cut some ginger slices, wash and peel the carrots, and then slice them. Prepare cooking wine.

3. Put the rinsed meat into a clean casserole, add water, ginger slices, cooking wine, turn on high heat, cover, and bring to a boil.

4. After boiling, turn to low heat and simmer for 40 minutes.

5. During this period, you can open the lid and stir twice. If there is any scum, use a spoon to remove it.

6. After 40 minutes, add carrots and kelp, stir well, cover the lid, and continue to simmer for 15 minutes.

7. Then add salt to taste, stir well and continue to simmer for 10 minutes, turn off the heat. You can open the lid for a while.

8. Put it in a bowl and start!

Tips:
1 No need for aniseed, children want to eat, simmer slowly over a low fire, very simple ingredients.
2. Kelp can be replaced with your favorite ingredients!