Ham and seaweed stew
Overview
In the cold season, stew is indispensable. A pot of hot and delicious stew is a pot full of feelings. In winter, stew is what my family cooks most often. Today I’m going to make kelp and leg bone soup!
Tags
Ingredients
Steps
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Blanch the money legs and set aside
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Cut the fermented kelp into pieces, blanch it and remove it for later use.
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First stew the ham bones, add ginger slices and green onions.
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The golden leg bone is the short section above the shaft of the ham's hind leg, and it's the best part to stew in soup! Don't add any more salt. The ham itself is cured with high salt, so it won't be salty!
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The total time is two hours and thirty minutes. After stewing for about two hours, add the kelp.
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When adding the kelp, I put in the remaining piece of ginger and green onion. You need to taste the saltiness of the soup. If you feel it is not enough, you can add a little more.
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That’ll be it in two hours and thirty minutes!
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It’s full of flavor and the soup is delicious!
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The indispensable Yunnan chili dip!
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Delicious kelp stewed ham bone soup!
