Directions:

(1) Wash the pork ribs clean and cut the meat into squares of about 3 cm (1 little under 1 inch) on each side. Soak the kelp in water and then wash it clean. Quick boil the kelp and then cut it into thin shreds. Rinse the shreds and put them aside.

(2) Put 3,000 grams (6 cups) of water in the pot, add the pork squares and bring to a boiling point. Skim the blood foam off the surface of the liquid, add the scallions, ginger, cooking wine, shredded kelp and simmer for 3 hours. Add the salt and MSG and simmer for an additional 5 minutes before serving.

Features: The soup is clear and tasty while the kelp and meat are soft.
Taste: Tastily salty.