Chinese Food
Shunjia private house dish -- kelp, winter melon and keel soup
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I like the fresh pork chop soup. What I like more is to add winter melon and kelp in the ribs soup. It's delicious.
Cooking ingredients
Cooking Steps
Step1:Keels in cold water. Add cooking wine and ginger slices to the water. Bring to a boil.
Step2:There will be blood foam gradually.
Step3:Remove the foam with a fine sieve. This process keeps the fire going.
Step4:Turn to low heat until no blood foam appears. Stew for an hour and a half.
Step5:Clean the dried kelp with clean water.
Step6:Peel and remove the seeds. Slice the wax gourd.
Step7:Add the wax gourd and kelp to the soup. Add salt. Cover and cook until the wax gourd is translucent.
Step8:Sprinkle a handful of medlar. Turn off the heat and simmer for a few minutes.
Step9:Super rich.
Step10:Would you like a bowl?
Cooking tips:The process of defoaming may last for about 10 minutes. You need to keep the fire going. Some people like to change a pot of water directly. Pay attention. Don't change the water. It's not delicious enough. There are skills in making delicious dishes.
