Cooking Steps

1. 

   Step1:I bought pickled semi-dry kelp shreds. Repeatedly clean. About seven to eight times. Then soak in water for two hours. Cut off and blanch. Don't cook it too old. Old noodles are not delicious. I only made 1 / 3 of kelp silk here. In fact, I made a full pot.

2. 

   Step2:Prepare garlic and ginger. The ratio is 1-1. The quantity matches your kelp shreds. I make more kelp shreds. So there are more garlic and ginger.

3. 

   Step3:The ratio of vinegar and raw soy sauce is one to one. I usually pour it into the pot directly according to my feeling. This is to take a picture for you to see. It's about three spoons of vinegar and three spoons of raw soy sauce.

4. 

   Step4:Pour cooking oil into the pot. Add onion, pepper, star anise, cinnamon and millet pepper (slightly spicy, moderately spicy and moderately spicy, adjust by yourself). Cook slowly on a small heat and small fire.

5. 

   Step5:Simmer slowly for about 5 minutes. The flavor of the spices has come out. But don't paste them. I'm lazy. So I didn't pick out the onions. I can pick out the ones that don't look good.

6. 

   Step6:Turn off the heat and pour kelp shreds into the pot. Pour in garlic slices and ginger shreds. Add the prepared soy sauce vinegar.

7. 

   Step7:Add salt. A little monosodium glutamate (I add 5 / 6 in this pot). A little 13 spices (can not add). I like the pure spicy flavor. So the general dishes do not add sugar. Like to play freely.

8. 

   Step8:Stir well. Taste the salt. Adjust the taste properly.

9. 

   Step9:Don't leave it in a pot. Don't store it in a metal vessel. Look for glass or ceramics.

10. 

    Step10:Made a big pot = a big fresh-keeping box. Put on the plastic wrap. Keep it fresh in the refrigerator. I usually eat it in three days.

11. 

    Step11:Yummy (this is kelp silk that has been stored overnight