Crispy seaweed broth
By FayDavis
Today is my birthday, and I am very happy to receive everyone's blessings! Thank you for your concern and greetings! This was done just now. Because I was a little fascinated by Korean dramas recently, I found that Koreans drink seaweed soup on their birthdays. After checking, it turned out that Koreans drink seaweed soup on their birthdays to commemorate their mother! That's right, it's the mother who worked hard when everyone was born! My birthday is also a day of suffering for my mother! The head wound is still in the healing stage, so I don't put in enough seasoning. It's a light clear soup!
Recipe Recommendations
- lean meat appropriate amount
- kelp appropriate amount
- coriander appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- eggs appropriate amount
- flour appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
- spiced powder appropriate amount
- white sugar appropriate amount
Steps for Crispy seaweed broth
1
Prepare the materials.
2
Add 1 tablespoon of flour and 1 egg to a clean bowl. (The amount is based on the size of the spoon)
3
Cut shredded ginger, garlic slices, and cilantro.
4
Wash and cut lean pork into small pieces, add a little salt, cooking wine, white sugar, chicken essence, white pepper powder, shredded ginger, and five-spice powder, marinate for 10 minutes to taste.
5
Add 2 tablespoons of water to the batter and stir until it is shredded. Add the pork pieces and wrap them well. (What I make is a little thick, so remember to use a little more water when making it)
6
After pouring oil into the pan and heating it, add the wrapped pork pieces into the frying pan.
7
Fry until golden brown and serve out of the pan to control the oil.
8
Leave the remaining oil in the pan, add shredded ginger and garlic slices and saute until fragrant.
9
Then add the fried meat pieces and stir fry to add flavor.
10
After pouring water into the pot and boiling, add the seaweed and meat pieces together to boil. Cover the pan and heat for 2 minutes.
11
After boiling, add 1 tablespoon of cooking wine, a little salt, chicken essence (if you don't like it, don't add it if you don't like it), and cilantro, and you can serve the pot.
12
I wrap up a little too much flour. When you cook, remember to stir the flour into very thin and threadlike threads, not too thick.