Marinated kelp(xiang lu hai dai )

Marinated kelp

Introduction:

Kelp is a kind of seaweed with high iodine content. Generally, it contains 3-5 ‰ of iodine, most of which can reach 7-10 ‰. Iodine is one of the essential elements of the human body, so it's good for the body to eat kelp in an appropriate amount, but don't overeat ~ ~ ~ generally, kelp knots bought back are stewed with ribs or hot pot. I like the soft taste of kelp very much. If it is kelp silk, it can be cold mixed, fried and so on. There are many ways to eat it. Today, I use bittern, and the taste is quite good ~ ~ "

Production steps:

Step 1: prepare all the necessary materials, cut the pork into pieces, smash the garlic and slice the ginger

Step 2: open the kelp knot and wash it. Then fold the kelp three times and fix it with toothpick

Step 3: heat the right amount of oil in the pot, add the pork and fry out the oil

Step 4: add star anise and other ingredients, stir fry the flavor

Step 5: add appropriate amount of boiling water, then add cooking wine, delicious soy sauce, salt, chicken essence, rock sugar, black pepper, and add the kelp knot

Step 6: after boiling the soup, simmer it over medium low heat to taste it

Materials required:

Kelp knot: 300g

Pork with fat: 80g

Star anise: 5g

Fragrant leaves: 4 pieces

Fennel: 1g

Clove: 2G

1 Fructus Tsao

Tangerine peel: a little

Cinnamon: 10g

Zanthoxylum: 15

Licorice tablets: 3 tablets

Dry pepper: 3G

Garlic: 3

Ginger slices: 3

Soy sauce: 4 tbsp

Old style: 3 tablespoons

Salt: right amount

Cooking wine: 2 tbsp

Chicken essence: appropriate amount

Rock sugar: 25g

Black pepper: a little

Note: 1. Kelp knot should be opened to clean the sand and dirt inside; 2. You can go to the supermarket to buy bittern bags and sauces, so you don't need to match them with no spices, which is more convenient; 3. The saltiness of the brine should be adjusted according to your own taste, and the above amount of seasoning is only for reference!

Production difficulty: simple

Process: brine

Production time: several hours

Taste: spiced

Chinese PinYin : Xiang Lu Hai Dai