Pork Knuckle Seaweed Soup

Name: Pork Knuckle Seaweed Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: Some kelp; A paragraph carrot; 2 tablets Sliced ginger; 20g Cooking Wine; 2000ml Shimizu; 2 tablespoons salt

by Dusty

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Summer soups are still necessary. You can't always eat cold ones, which are bad for your intestines and stomach. Occasionally drink hot soup to keep your stomach warm! It can be replaced with spare ribs or braised seaweed soup with big bones, either! Rich in nutrition, specially matched with a little carrot! You can add your favorite side dishes! Casserole stew!

Ingredients

Some Kelp
A paragraph Carrot
2 tablets Sliced Ginger
20g Cooking Wine
2000ml Shimizu
2 tablespoons Salt

Pork Knuckle Seaweed Soup

1. Wash the pig's knuckles, rinse after blanching, wash the kelp, slice the ginger, wash and peel the carrots, slice them, and prepare the cooking wine.

2. Put it in a clean casserole, add water, ginger slices, cooking wine, turn on high heat, and bring to a boil.

3. Bring to a boil, turn to low heat and simmer for 40 minutes.

4. After 40 minutes, add carrot spoon and kelp, stir well and simmer for 15 minutes.

5. Then add salt to taste. Stir well enough to simmer for 10 minutes, turn off the heat.

6. Out of the pot!

Tips:
1. No need for special seasoning, simmer slowly in a small fire casserole! 2. It tastes delicious! 3. If you don't like kelp, you can replace the ingredients.