Kelp and spare ribs soup(hai dai pai gu tang )

Kelp and spare ribs soup

Introduction:

"Cut kelp into rhombus, put it into casserole with ribs, a spoonful of lard, a spoonful of yellow rice wine, half a spoonful of mature vinegar, several bowls of soup, simmer slowly on the charcoal stove, just add a handful of snow salt in front of the quick pot, which is the best seasoning."

Production steps:

Step 1: weigh 155 grams of dried kelp and cut it into 2-3cm wide strips with kitchen scissors

Step 2: put proper amount of water into the steamer, boil it over high fire, put the cut kelp strips into SAIC's steamer, dry steam for 15 minutes, and take them out to cool for use

Step 3: take a large basin, put enough water into it, soak the steamed kelp in the water, and then soak the kelp in the basin, drain the water, and cut it into diamond shaped pieces for use

Step 4: chop the spareribs into appropriate length, put them in the pot under cold water, add ginger slices and Erguotou water to remove blood

Step 5: take a pot of lard, add ginger slices, Chinese prickly ash and black bean sauce, stir fry until fragrant, add soup in the pot and turn off the heat

Step 6: pour the mixture of soup, ginger slices and lard into the casserole, put the pieces into the sea and bring to a boil over medium heat

Step 7: add salt to taste, continue to simmer for half an hour, put the spareribs with fresh water into the boiling casserole, add a spoonful of yellow rice wine and half a spoonful of mature vinegar, boil over high heat, turn to low heat, simmer for 2 hours

Step 8: add salt to taste, continue to simmer for half an hour, sprinkle with pickled wolfberry, simmer for 3 minutes, sprinkle with scallion, and then start the pot

Materials required:

Kelp: 155g

Ribs: 800g

Soup: 3000ml

Ginger: a little

Douchi: right amount

Zanthoxylum bungeanum: right amount

Lard: 1 spoonful

Yellow rice wine: right amount

Vinegar: half a teaspoon

Salt: right amount

Wolfberry: a handful

Note: 1. The quality of kelp dry goods depends on the opening size of kelp, the number of frost on the surface and the number of edge folds. The top kelp has a large opening, less frost on the surface, and sparse and smooth edge folds. Such kelp is a good kelp. 2. A good kelp must be light dry kelp, and there must be no salt on the surface. Good kelp must be clean and sand free. Such kelp is naturally dried on the pebbles by the sea. 3. The frost on the surface of kelp is mannitol, which is valuable nutrition. 4. The top kelp must be evaporated before foaming, so that the foaming rate is high, the nutrition is not lost, and the dry kelp must not be stained with water before steaming. 5. The top kelp has a foaming rate of more than 7 times, and the basin should be as large as possible when foaming When stewing kelp, add half a teaspoon of vinegar, kelp and soup taste better. 8. Soup, with lard, the flavor is excellent, soup with a little prickly ash, fishy and fragrant. 9. Soup, superior ingredients, small fire, long time, simple seasoning, is the king. 10. Meat dishes Material, fly water directly into the boiling water pot, water temperature unchanged, meat is not old

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hai Dai Pai Gu Tang