Crispy seaweed
The color is dark brown, the taste is salty, sweet and slightly sour, and the quality is soft and delicious. This dish is suitable for both wine and rice.
Recipe Recommendations
- pig hind legs appropriate amount
- dried bean curd appropriate amount
- soy sauce 50 grams
- balsamic vinegar 50 grams
- white sugar 100 grams
- onion appropriate amount
- ginger slices appropriate amount
- cooking wine 50 grams
- salt 50 grams
- salty and sweet
- crisp
- several hours
- ordinary
Steps for Crispy seaweed
1
Soak the kelp in boiling water and expand, wash it well, and cut it into long strips and large pieces.
2
Cut the pork leg meat into long strips, cut the green onions into sections, and slice the ginger.
3
Spread the kelp on the chopping board, place a cut meat strip on it, and then roll the kelp into a roll and tie it tightly with horse lily grass.
4
Wash the casserole, place the dried beans on the bottom of the pot, and sprinkle with soybeans.
5
Roll the seaweed on it, stack it up and put a layer of green onion and ginger slices.
6
Transfer sugar, salt, soy sauce, cooking wine, and vinegar into the pan.
7
Pour in clear water and balance it with the kelp roll.
8
Place on heat and bring to a boil, then cover tightly and simmer over low heat for about 3 hours.
9
When the soup is drying, put it in the pan and cool it can be taken out.
10
Remove the horse lily grass, cut the kelp roll into a horseshoe shape and shape it on a plate.