How to make Chinese Kelp and Pork Bone Soup? So today, we wanted to show you how to make simple, classic Chinese soup called daisitang.
It’s made with some pork bones, although you do sometimes see chicken or a combination of the two and strips of kelp.
Now, unlike in the West Kelp isn’t just a coastal thing in China, it’s a common ingredient as far West as Gansu.
See, in its dried form, it’s pretty easy to transport and traditionally it was assumed to have some health benefits.
A correct assumption it turned out because seaweed can do a great job in fighting iodine deficiency – a common cause of disability
before we invented iodized salt.
But purported health benefits aside, kelp’s prevalence can also be explained by the fact that it tastes good.
And it makes for great soups.
So you can really find daisitang all around the country, from small eateries to fast food joints and it’s super easy to make at
home so long as you got a couple of hours to burn.
Just start by tossing in 500 grams of pork bones – the sort with some bit of meat still attached – together with a knob of ginger
into two and a half liters of cool water and bring that up to a boil.
Then as it’s coming up to a simmer, start to skim your soup as thoroughly as you feel like I guess.
How To Make Chinese Kelp And Pork Bone Soup?
We belong to the paranoid camp on that front, so recently what we’ve liked doing is adding some cool water to the soup, bringing it back up to a boil, and skimming again.
This is actually an old 19th-century French technique that we learned from the always excellent French Cooking Academy and it totally makes sense within a Chinese context too.
You do that process three times in all, then let it simmer away.
A quick word though that the simmering level for a Chinese soup might be a bit heavier than you’re used to for Western stocks.
What we’re looking is really more of a heavy simmer/light boil like this.
So then just cover with the lid ajar, and let that go for two hours.
Then while that’s going, we can reconstitute our kelp.
So toss 20 grams of dried kelp in a bowl with cool water, and let it soak until your pork base’s ready you need at least a half
an hour for this, but up to two would be totally fine.
So then once that’s all reconstituted, give it a thorough rinse to get off any sand that might still be clinging to the seaweed then squeeze to get out any excess water.
Now to cut it, grab a piece and roll it up tightly like a log.
Then cut down and slice those into about half centimeter slivers something like this is perfect.
Work through all the kelp, then this can go into the soup.
So right, two hours in, you should be looking at this kind of milky consistency that’s so classic for this kind of Chinese soup.
Then just add in your kelp, give it a stir, and let that all cook for another 30 minutes.
Then after that time? your soup is done.
Season each bowl to taste with salt, sugar, an optional bit of MSG and white pepper, and a sprinkle of sliced scallions and with
that, your daisitang is done.
So this is such a tasty classic, it goes with pretty much anything, so I hope you can give it a try.
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