Seaweed Braised Pork Ribs

Overview

After autumn, stew will appear on the dining table of every northern family. Our family is no exception and has always loved stews of all kinds. I bought fresh pork ribs and originally planned to stew potatoes. Then I remembered that I hadn’t eaten kelp for a long time, so I changed my mind and made braised pork ribs with kelp. Seaweed braised pork ribs is a home-cooked dish, the main ingredients are kelp and pork ribs. The soaked kelp is stewed with the ribs, and the ribs are full of fragrance. The kelp absorbs the fresh fragrance of the ribs and is soft and delicious. It is delicious and nutritious. It is both satisfying and nourishing. It is really a pleasure to eat it in your mouth! Kelp is our common seafood. It is a kind of seaweed that is very rich in iodine. Regular consumption of kelp stewed pork ribs can supplement iodine and various trace elements and prevent the symptoms of goiter. Generally, dried kelp contains a lot of salt, so you need to soak it before buying it. After soaking, use a small brush to remove the sediment and impurities on the kelp pieces, and then wash them. After cleaning, boil it in hot water for 2 minutes. This will not only remove the fishy smell but also remove some of the salty smell of the kelp. Next, let’s take a look at how to make this [Kelp Braised Spare Ribs] together, right? If you like kelp braised pork ribs, don’t miss it!

Tags

• hot dishes
• home cooking
• lunch
• dinner
• cooking wine
• dried chili pepper
• green onions
• hot water
• kelp
• light soy sauce
• old soy sauce
• oyster sauce
• peanut oil
• spare ribs
• star anise
• thirteen incense
• white sugar
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 First of all, we need to prepare all the ingredients needed to make this [Kelp Stewed Pork Ribs]: 400g of ribs, 300g of kelp, 30g of green onions, 20g of ginger, 3 dried chili peppers, 2 star anise, and 1g of Sichuan peppercorns. First, soak the kelp in water one night in advance, wash the sand and mud, boil it in hot water for 2 minutes, take it out, wash it with clean water, drain it and slice it into pieces for later use. Then soak the fresh ribs in water to remove blood, remove and drain, and set aside. Then chop the scallions into finely chopped green onions, cut the ginger into slices, and cut the dried chilies into chili segments and set aside.

   

2. 2 Place the wok on the stove and heat it until it is hot in the palm of your hand. Pour in 15ml of peanut oil. Turn to high heat and heat until the oil is hot. Add chopped green onion, ginger slices, dried chili segments, Sichuan peppercorns and star anise. Turn to low heat and sauté until fragrant, then add the pork ribs. Slowly stir-fry over low heat until one side of the ribs is golden brown, then flip and fry the other side.

   

3. 3 When the ribs are fried until golden brown on both sides, add 10ml of cooking wine, 3g of sugar, 10ml of light soy sauce, 5ml of dark soy sauce, 10g of oyster sauce, and 0.5g of Shisanxiang. Stir-fry evenly to color the ribs, ensuring that each piece of ribs is evenly colored and flavored.

   

4. 4 Put the kelp slices into the pot and stir-fry evenly.

   

5. 5 Add 1500ml of hot water. The water should cover the ribs and kelp. You can have more water, but not less. Cover the pot, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes.

   

6. 6 After about 40 minutes, taste it to see if it tastes salty. Because kelp itself is salty, light soy sauce and oyster sauce both contain salt, so I didn’t add any salt. Taste it at this time and add a little salt if you think it tastes a bit bland. At this time, the pork ribs have basically been stewed until they are tender. Just turn to high heat to reduce the soup. The salty and delicious kelp braised pork ribs are ready, and you can enjoy it with a bowl of rice!