1. Weigh 155 grams of dried kelp, use kitchen scissors to cut the dried kelp into 2 to 3 cm wide strips
2. Put an appropriate amount of water in the steamer, boil on high heat, put the cut kelp strips into the steamer of SAIC, and steam for 15 minutes, take it out and let it cool for use
3. Take a large pot, put in enough water, soak the steamed kelp in the water to fully soak, rinse the soaked kelp in the basin, drain the water, and cut into diamond-shaped pieces for later use.
4. Cut the ribs into ribs of appropriate length, cook under cold water, add sliced ginger, Erguotou flying water to remove blood water
5. Put the lard in a pot, add the sliced ginger, pepper, and tempeh and sauté fragrant. Add the stock in the pot and turn off the heat
6. Pour the broth, ginger slices, and lard mixture in the pot into the casserole, add the kelp pieces, and bring to a boil over medium heat
7. Add salt to taste, continue to simmer for half an hour. Put the ribs that have just been simmered in water into a boiling casserole, add a spoonful of rice wine and half a spoon of vinegar, boil on high heat, turn to low heat, and simmer for 2 hours
8. Season with salt, continue to simmer for half an hour, sprinkle in the soaked wolfberry, simmer for 3 minutes, sprinkle with chopped green onion, and ready to cook
Tips:1. The quality of dried kelp depends on the size of the kelp opening, the amount of surface hoarfrost and the number of edge folds. The top kelp has a large opening, less surface hoarfrost, and few smooth edge folds. This kind of kelp is good. kelp
2. Good kelp must be dried kelp, and the surface must not be salted. Good kelp must be clean and sand-free. Such kelp is naturally dried on the pebbles by the sea.
3. The hoarfrost on the surface of the kelp is the mannitol that is precipitated, which is a precious nutrient
4. Top kelp, must evaporate before soaking, so that the foaming rate is high, no nutrition is lost, and the dried kelp must not be wet
5. Top kelp, soaking rate is more than 7 times, when soaking, the basin should be as large as possible, and the water should be more
6. Do not scrub the top kelp well soaked, as this will deplete the mannitol and other nutrients that are released
7. When stewing kelp, add half a spoon of vinegar, the flavor of kelp and soup is better
8. Boil the soup, use lard, the flavor is excellent, add a little pepper to the soup, the smelly fishy will increase the fragrance and drive the cold
9. Soup, first-class ingredients, low fire, long time, simple seasoning, is the king
10. Meat dish ingredients, put directly into the boiling water pot after flying water, the water temperature does not change, the meat quality is not old
