Chinese Food
Stewed pork bone with kelp
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The traditional stewed soup generally uses fresh ribs, followed by large ribs and tubular bones. Generally, lotus root is used for hook head. In the season without lotus root, kelp or white radish are generally used. What's more, according to the season or personal preference, and the need for nutrition and tonic, such as winter melon and bottle gourd, the soup used to be simmered. Basically, every household uses a special sand crane. Simmer slowly in the gentle fire and coal stove until the soup is fragrant and thick with lips... Now life is fast playing. The guests can't wait to simmer the soup slowly. So, the pressure cooker will help. You can drink the fragrance at any time Thick soup···
Cooking ingredients
Cooking Steps
Step1:Prepare pork chop; chop into small pieces. Soak the bleeding water in cold water. Wash. Dry sea into cold water bubble hair, wash. Cut the marinated kelp into small pieces. Slice the ginger.
Step2:Put the pork bone in the pressure cooker. Add some cold water. Boil it over high heat. Skim the foam until the water is clear and free of scum. Down into the kelp. Add ginger. Boil. Cover the autoclave. Reduce the heat. Simmer for 30 minutes until the bone is crisp and the meat is rotten.
Step3:Add salt and black pepper. It's ready to eat.
Cooking tips:Intimate advice - 1. If I simmer it with a sand crane, I will fry the material with oil. Stir it to smell and then simmer. 2. Stew the soup with radish. 3. Kelp and pig bone are pressed together. The meat is crispy and delicious. There are skills in making delicious dishes.
