Homestyle Kelp and Large Bone Soup Recipe

As the saying goes, "The essence of bones lies in the soup."In life,Rib bones soup,Ribs soup,chicken feet soup various types of bone soups are indeed omnipresent.Pig bones classification, how to choose pig bones, which part of the pig bone makes the best-tasting soup? Classification of pig bones:Ribs, large round bones soup,rib soup, foot bones, head bones, waist bones, joint bones, tail spine, when making pig bone soup there are ingredients: white daikon radish,cabbage,bok choy,celeriac,mushrooms,kelp, pickled cabbage,corn,mung beans,winter squash. Nutritional value of pig bone soup:Pig bones contain protein,fat, vitamins, and a large amount of calcium phosphate, collagen, and mucoprotein, providing considerable calcium. The soup made from large round bones can be used for hottentot pot soup, especially for clear-flavored hotpot.

　　Main ingredients: 1 large round bone with meat, 1/2 kelp strand, ginger 1 piece, appropriate salt.

Steps:

. Pork ribs blanched and washed to remove blood clots mucus.. Put in a pot, add half a pot of water, add ginger slices, boil over high heat and remove foam, then simmer until the soup turns white.

. Soak kelp ahead of time, wash and cut into strips or pieces, as per personal preference, I tied them into knots.

. The soup has already become rich and white.

. Add kelp and continue to cook until the kelp is soft and tender. Season with salt 5 minutes before turning off the heat.

(If usingclay pot , add a few drops of vinegar). Enjoy!. Tip: 1. Pig ribs were blanched beforehand but still need to remove foam after being put in the pot and boiled to ensure clear broth.

2. Pig bone soup should be simmered for at least 3 hours. The soft cartilage on the head of the rib should crack open and thicken before it is considered done.

Tip

1 Although the spare ribs have been blanched, it is still necessary to skim the foam after they are placed in the pot and the water comes to a boil, to ensure clear broth.

2 The spare rib soup should be simmered for at least 3 hours. It's best when you can see the cartilage on the ribs split open and thicken.