Braised kelp powder with ribs(pai gu shao hai dai fen )

Braised kelp powder with ribs

Introduction:

"Spareribs vermicelli absorbed the fresh kelp, kelp absorbed the aroma of spareribs, the result is, of course, fragrant and fresh, coupled with soft mushrooms, it's really bad for rice, my husband and daughter can't eat enough!"

Production steps:

Step 1: put the ribs in a pot of cold water and blanch them, then take them out and set them aside

Step 2: blanch mushrooms

Step 3: thaw the kelp that has been soaked before

Step 4: soak the noodles in cold water

Step 5: heat the oil in the pan

Step 6: stir fry the ribs, then add soy sauce and rock sugar

Step 7: add boiling water as much as possible, add large ingredients, bring ginger slices to a boil, turn low and simmer for 40 minutes

Step 8: add kelp and simmer for 15 minutes

Step 9: add mushrooms and bring to a boil for 5 minutes

Step 10: add the vermicelli and turn to the big fire to collect the juice

Step 11: put the juice away

Materials required:

Ribs: 500g

Bubble hair kelp knot: 200g

Fans: right amount

Mushroom: 5

Rock sugar: 50g

Soy sauce in soy sauce

Salt: 2G

Large materials: 2

Ginger: right amount

Note: blanch the spareribs in cold water, and the last time to cook the vermicelli should be short.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Pai Gu Shao Hai Dai Fen