1. Wash the kelp and cut it into strips with scissors.
2. Add the right amount of water, and the rice cooker will start cooking the soup first.
3. Wash the ribs and blanch in a pot under cold water.
4. Boil until the water boils and keep it boiling for a minute or two, the froth no longer increases significantly. Turn off the heat, remove the ribs, and rinse with hot water.
5. Blanch the ribs. At this time, the water in the rice cooker is slightly hot. Add the cleaned ribs directly to the normal soup cooking process. In the last half an hour, add an appropriate amount of salt, stir well, and then cover to continue the soup cooking process.
6. Finally, the soup cooking process is over, simmer for a while, then open the lid to serve the soup.
Tips:1. Spare ribs or other meats must be blanched in a pot under cold water to boil out the impurities in the meat. Boil the hot water directly, and when it enters the pot, the outside will freeze, and the blood inside will not come out.
2. After the meat is blanched, rinse it with hot water, otherwise the surface will be solidified in cold water, and the dirt will stick to the surface and cannot be washed off.
3. The blanched meat should be boiled in hot water. Otherwise, the outside will shrink when it encounters cold water, and the nutrients inside will not be cooked, and the outside meat will be old and will not be easy to rot after a long time. So you have to cook the soup first, while blanching the water, the ribs are blanched, and the soup in the pot is slightly hot.
