Today’s seaweed and pork ribs soup with carrot is a simple soup I often cook. Autumn is the season of nourishing the body, we can drink more soup. For the Cantonese, drinking soup is a daily routine, not a special season. “They are either drinking soup or on their way to drink soup.” We can also describe Cantonese like this.
The difference between Guangdong Old Fire Soup and Tomato Egg Soup is that it takes longer, and there is a little Chinese medicine that nourishes the body in it. In this soup, I only added red dates which are sweet and warm ingrdient.
Please forgive me for not cutting the ribs I bought online into small pieces, because the tools and power are really limited. Traditional Chinese medicine believes that kelp is salty and cold in nature, and has the functions of diuresis, lipid-lowering and blood pressure, so eating kelp is good for your health. I like to use an electric pressure cooker to make Cantonese old fire soup, which is convenient and saving time. Put all the ingredients in the pot, and the rest is waiting.
Add salt after the soup is ready, it will taste better and the ribs will be more tender.
Seaweed and Pork Ribs Soup with Carrot
- electric pressure cooker
- 450 gram pork ribs
- 180 gram seaweed, sliced
- One carrot about 220 gram ,cut into pieces
- 6 gram ginger, sliced
- 1/4 teaspoon salt
- Add enough water to a pot, bring to a boil. blanching the ribs
- Then wash the rib with cold water
- Add blanched ribs, red dates, seaweed, carrot, ginger, to the pressure cooker, add 5 cups water
- Press the soup button, soup is served after 40 minutes.