Cantonese people are the most fond of drinking soup, which is the eating habit of Cantonese people, and it is also affected by local climatic factors and geographical environment. In the hot summer, you can enjoy a bowl of soup to quench your thirst, which is not too good, this is more delicious than drinking water, and drinking more does not feel dull. Since drinking soup is a good choice, today we will learn to cook pork ribs kelp soup, simple and delicious, nutritious and cool.
The soup is easy to make, we prepare the raw materials first. Buy a pound of ribs, you can also use large bones to replace, dried kelp, corn, ginger, star anise, like can be put, dislike can not be put; seasoning with the right amount of salt, add some cooking wine or liquor can be.
Kelp is a large edible algae, in the market there can be bought, usually a bundle of bundles, bought back to soak a bubble, and then cleaned, if you like to eat kelp, more people put more, on the contrary, a small amount.
As follows, we first soak the prepared dried kelp soft, you can use warm water to soak, about 3 to 5 hours can be soaked, so soak in advance. After soaking well, you should clean the kelp, add some edible salt to scrub the surface of the kelp clean, some surfaces will be too slippery and the like appears, you have to clean it, try to wash it clean, at least twice, so that the kelp is both clean and tastes better, after cleaning it can be cut into a section, without cutting too large. The ribs should be blanched once. Boil a pot of boiling water, put a few slices of ginger, green onion, put the ribs down, remove impurities such as foam, fish it out and put it in a pot or casserole, add the ginger that beats rotten, like the star anise, add an octagon, heat the water to start boiling, you can also add cold water, no impact.
Wait for the water to boil to reduce the heat a little, and then cook for 10 to 15 minutes, the kelp is put in, you like the kelp stew some, just put it earlier, more refreshing, late put is not affected, the corn cut into pieces into it, while adding a little aged vinegar, the material is finished. Because the fire has been adjusted a little smaller, when the soup is rolled up again, it can be completely turned to medium heat, about 20 minutes of stew, you can turn the low heat to simmer slowly, stew until the bone and flesh are separated, the bones are crispy, you can, and finally add edible salt to taste, and the soup of Meizizi is really ready.
This soup is the best to drink in the summer, office workers, with rice to eat can also be boiled, do not have to keep staring at the fire, the materials can also be prepared last night, the next day directly boiled on the good, an hour or so can be. The sweetness of corn combined with the meaty taste of ribs and the refreshing feeling of kelp are simple and delicious.