Seaweed Pork Ribs Soup

Name: Seaweed Pork Ribs Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Ribs; 2 pieces kelp; Some salt; Some Shimizu; 1 Clay figurines casserole

by zimo

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

The family loves soup, especially the ribs and seaweed soup. The soup cooked in a casserole is really milky and creamy, delicious, and the meat is soft and rotten. The electric cooker and pressure cooker at home have become a display. Moreover, the casserole does not contain any elements harmful to the human body. Frying and stewing have no qualitative changes to the food. The casserole can transfer external heat to the internal raw materials in a balanced and long-lasting manner. The relatively balanced environmental temperature is beneficial to the water molecules and the food. Interpenetration, the longer this interpenetration time is maintained, the more delicious ingredients overflow, the more mellow the taste of the simmered soup, and the crisper the texture of the simmered food. You might as well try a variety of soups in a casserole, it really benefits a lot!

Ingredients

500g Ribs
2 pieces Kelp
Some Salt
Some Shimizu
1 Clay Figurines Casserole

Seaweed Pork Ribs Soup

1. Rinse the ribs in warm water and soak them in water (change the water several times during the period until all the blood is soaked). I don’t like to blanch the meat because the nutrients in the meat are lost a lot after blanching, and The umami taste of the meat has also faded

2. I use fresh salted kelp, which is salty, so I have to change the water several times and soak it until it doesn’t taste salty (about half an hour)

3. Put three times more water in the casserole than the meat, then put the ribs, cover the pot, and bring to a boil on high heat. If you want to save time, just use boiling water. (I prefer to use unglazed clay figurines casserole, which is particularly safe. The casserole does not contain any chemical ingredients, so you can use it safely)

4. After boiling, use a spoon to skim off the blood foam. There is almost no blood foam on the soaked ribs, very clean!

5. Turn to low heat and continue to simmer (stir a few times with a spoon during the period)

6. Shred the soaked kelp head

7. Simmer for about an hour, you can see that the soup is milky white, add the shredded seaweed and continue to simmer again

8. After about half an hour, add salt to season and simmer again for about ten minutes

9. Uncovering the lid of the casserole, the meat is really fragrant, the ribs are soft and rotten, and the soup is so delicious to drink. Clay figurines casserole, original hand-made, more assured!

Tips:
1: The ribs do not need to be blanched, just soak the blood in the water, which preserves the umami taste of the meat to a greater extent. You don't need to put too much seasoning, just add salt, which retains the original flavor of the ribs.
2: Try to use a casserole to cook the soup, the taste is more delicious, and the heat preservation effect is good
3: Choose the casserole without any chemical ingredients