Stick Bone Seaweed Soup

Name: Stick Bone Seaweed Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Stick bone; 100g kelp; 1/2 a piece shallot; 5 slices ginger; 10ml Rice vinegar; 3g salt; Some water

by Muzi mm kitchen

4.7 (1)

Favorite

3

Difficulty

Easy

Time

2h

Serving

3

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Ingredients

1 Stick Bone
100g Kelp
1/2 a piece Shallot

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5 slices Ginger

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10ml Rice Vinegar
3g Salt

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Some Water

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Stick Bone Seaweed Soup

1. Wash the good bones

2. Soak the fresh kelp, select the thick part and cut into strips.

3. Cut the green onion, ginger, garlic and set aside

4. Rice vinegar ready

5. Boil a pot of water in a pot, boil the pot under the water to remove blood water

6. In the meantime, use a colander to scoop out the foam on top

7. During the blanching of the stick bones, add a suitable amount of water to a casserole and bring to a boil

8. Take out the stick bones and put them in a hot water casserole

9. Then add sliced ginger and green onions and simmer for an hour (the big bones will be more fragrant after simmering for a while)

10. Then add shredded kelp and rice vinegar, then simmer for 30 minutes

11. Stew the pork stick bones until fully cooked, add salt to taste before starting the pot

Tips:
I bought fresh kelp at the aquaculture counter in the supermarket. The surface is full of salt, which is very salty. So you have to wash off the salt and soak it several times in advance to remove the excess salt. So the amount of salt can be based on the saltiness of the kelp Discretionary adjustment