How long does the pork rib soup simmer, and how long does the pork rib soup need to be stewed?

Pork rib soup should be boiled for 1-2 hours.

When stewing pork rib soup, it should be potted under cold water, and enough water should be added at one time, and no water should be added halfway, otherwise the soup will not be white and fresh enough. Bring to a boil over high heat, then simmer for 1-2 hours until the meat is rotten. The bones must be scalded with boiling water for 5-10 minutes before boiling, and then cold water to rinse off the dirty foam on the bones, and then add enough cold water to make soup at a time, put onions, ginger, garlic 2 pieces in the soup, and you can also put your own favorite Chinese medicinal materials, such as the commonly used sand ginseng, astragalus, angelica, codonopsis, wolfberry, jujube, etc., which can not only increase the flavor of the soup, but also strengthen the body.

When many people stew pork rib soup, they will wonder how long it should be stewed to be the most nutritious and delicious. In fact, normally speaking, the general stew is 1-2 hours.

When stewing pork rib soup, you should pay attention to the pot under cold water, add enough water at a time, and then boil it on high heat first, and then simmer until it is rotten, but you can't add water halfway, otherwise the soup is not white enough and not fresh enough. Generally speaking, it takes at least 1 hour to include the high heat and simmer, because it takes an hour for the pork ribs soup to absorb the flavor and the pork ribs really start to blend into the soup. At this time, it is best to simmer for another 1-hour until the meat is rotten.

But some friends who want to drink the old fire and beautiful soup have to give it up. The so-called reluctant children, can't trap wolves, and the same is true for stewing old fire soup, you have to be willing to spend time. If you want the pork ribs to be stewed with a rich aroma, if you want the soup to be rich, the gelatinous one should take longer, generally 3-8 hours, and determine this time according to the taste you need.

It is important that the pork rib soup is simmered over high heat at the beginning, so the soup is white and tastes good. In order to absorb the nutrients, you need to simmer for a while so that the calcium can be partially incorporated into the soup, and you also need to chew the bones to replenish the calcium.

How long is the best time to stew pork rib soup? The chef will teach you a few key steps that you can't afford to steal.

Winter melon pork rib soup.

Ingredient. 500g pork ribs, 1/2 kg fresh winter melon, 1 green onion, cut into sections, 1 piece of ginger, sliced, 2 teaspoons salt, 1 teaspoon cooking wine.

Method. 1 Wash the ribs and cut them into small pieces.

Here I highly recommend the rib side, which as the name suggests, is the side of this rib. But the taste is not the same, because it is slightly fatty, so the meat is tender and easy to cook, the soup tastes good, and the ribs are delicious.

2 Wash the winter melon and cut it into cubes.

3 Pour cold water into a casserole or pot and put the washed ribs in.

4 Boil the water over medium heat for 5 minutes to remove the blood bubbles floating on the surface of the water and remove the blood.

5 Drain from the pan and rinse off the blood foam on the surface of the ribs with water.

6 After heating in a clean pot, add a little oil, cook until 4-5 are hot, stir-fry the pork ribs, then add green onions, ginger and cooking wine to stir-fry until flavorful.

7 Add water (add a little more boiling water, you must cover the bones), remember to add enough water at one time, do not add water halfway, otherwise the soup will not be thick. Bring to a boil over high heat, add an appropriate amount of salt, white pepper noodles, 3-4 dried peppercorns, half an star anise, see the soup turn white and change to low heat and stew slowly, at least 2 hours (I usually stew for about 3 hours), if you are greedy, you can put winter melon after seeing the soup stewed to white.

In this step, salt is added to give the soup a basic base taste, and at the same time, the pork ribs are more fresh and odorless after they come out of the pot.

Use a clay pot or clay pot or purple clay pot to simmer the soup with enough water for more than 2 hours. At this time, the nutrients will be released slowly, and fragrant!

After boiling, about 30 minutes. Ingredients; 500 grams of pork ribs, star anise, appropriate amount of bay leaves, appropriate amount of green onions, and appropriate amount of ginger.

Accessories; 3 grams of dark soy sauce, 3 grams of light soy sauce, 3 grams of cooking wine, 3 grams of salt, 100 ml of water.

1. Put 8ml of oil in a pot, pour in 500g of pork ribs, and fry until golden brown on both sides.

2. Put the fried pork ribs into the pot, pour 100ml of water over the pork ribs, add star anise, bay leaves, ginger, green onions, peppercorns, cooking wine 3g, light soy sauce 3g.

3. Add 3g of dark soy sauce and 3g of salt.

4. Simmer over medium heat for 30 minutes, covered.

5. Finish out of the pot.

The pork rib soup should be simmered for at least 2 hours, with enough water, and the soup should be simmered over high heat. Crockpots, ceramic tubes or purple casseroles are the most suitable for pork rib soup, which will not cause the loss of nutrients, and will minimize water evaporation during the simmering process, so as to avoid the phenomenon that the more the soup is boiled, the less it will be. Pork rib soup is not boiled for as long as possible, and the high purine content of the soup will induce some diseases.

Pork rib soup is a more nutritious soup, put as little seasoning as possible, you can put some natural plant seasonings, mixed soy sauce, vinegar, such as don't put it, so as not to destroy the original taste of pork rib soup. Fresh soup is not piled up by seasonings, but by the flavor of the food itself.

There are different ways to make pork rib soup, which is generally better in 40 minutes to 2 hours.

Preparation of pork rib soup.

Chop the ribs into chunks, peel and shred the corn and cut into small pieces. Cut the grate into sections, and slice the ginger. The pork ribs can be blanched first, and then put them in the oil pan to stir-fry, so that the soup tastes fresher.

Bring water to a boil in a casserole, add the pork ribs, then add corn and ginger, and add a little white wine, and simmer for about 40 minutes. When the soup is ready, add a little salt to taste.

1. Lotus root pork rib soup: wash the pork ribs and cut them into uniform strips, then boil hot water in a pot, add the pork ribs to the blanching water, remove them and rinse them before setting aside; Peel the lotus root and cut it into hob pieces, and cut the carrots into hob pieces after peeling them and set aside; Add an appropriate amount of water to the pot, then add ginger and dates, then add the pork ribs, lotus root, and carrots together to a boil over high heat, then turn to medium-low heat and simmer for an hour and a half.

2. Yam pork rib soup: clean the chopped pork ribs, add them to boiling water, blanch them, remove them and wash them for later use; After heating the oil in the pot, add the pork ribs to stir-fry until both sides are slightly yellow, then add ginger slices and stir-fry, then add an appropriate amount of water, add a few drops of white vinegar after boiling over high heat, turn to low heat and simmer for an hour, then add the chopped yam, corn, etc. to slow cooking, and then add an appropriate amount of condiments to turn off the heat and eat.

3. Bitter gourd and soybean pork rib soup: First, soak the soybeans for an hour and set aside; Clean the ribs, blanch them in hot water, drain and set aside; Bitter gourd is cleaned and cut into pieces and set aside; Add an appropriate amount of water to the pot, then add the pork ribs and soybeans together to high heat and boil, then change to low heat and slow cook, about an hour you can add bitter gourd to continue to boil over high heat, and then turn off the heat and eat after low heat for ten minutes.

4. Winter melon pork rib soup: blanch the pork ribs to remove the blood foam, then clean and set aside; Peel and remove the seeds of the winter melon and cut it into cubes for later use; Clean the corn and cut it into segments for later use; After washing the barley, soak it for about half an hour and set aside; Add the pork ribs, corn and barley to the pot together, pour in an appropriate amount of water and ginger, then boil over high heat, turn to low heat and simmer for about half an hour, then add the winter melon to the boil for about ten minutes, then add the condiments to eat.

1 hour.

Tomato pork rib soup.

Ingredients: 500 grams of pork ribs, 250 grams of tomatoes, 40 grams of tomato paste, a little ginger, an appropriate amount of salt, 1 teaspoon of cooking wine.

Method: 1. Soak the pork ribs in clean water to soak away the excess blood, and then wash them; 2. The washed pork ribs need to be blanched for 2 minutes, and then rinsed with cold boiled water to remove the blood and blood foam for later use; 3. Take the soup pot, put it on the fire, add an appropriate amount of boiling water, add ginger slices, pork ribs, cooking wine, and stew until the ribs are cooked, this process takes about an hour; 4. When the ribs are ripe, add tomatoes, tomato sauce, salt, and simmer for a while before turning off the heat and serving. When stewing meat, if you put salt early, the meat is not easy to stew, so the salt should be put in the tomato in advance according to your own needs, if you want a better taste and better appearance, it is best to tear off the skin of the tomato.

When making this soup, you don't need to put peppercorns, spices and other seasonings, or even cooking wine, just the natural sweet and sour taste of ginger slices and tomatoes can play a role in removing the smell and improving the freshness, and too much seasoning will cover up the natural aroma of tomatoes.

It is better for the pork rib soup to simmer for an hour.

The time to stew the pork rib soup is crucial, generally speaking, it takes at least 1 hour or more to absorb the flavor. If you don't want to be too troublesome, bring it to a boil on high heat first, and then simmer for 1 hour until the meat is rotten. The soup is the most delicious for about 2 hours.

Under normal circumstances, the best effect is to stew pork ribs in a casserole, the meat is rotten and the soup is fresh, and the taste is not greasy, and it can maintain nutrition. However, friends who don't have a casserole can use a stainless steel pot or pressure cooker, but don't use an iron pot, which will cause the soup to be bad or even black.

After buying the pork ribs, they should be soaked in warm water for about 15 minutes and washed.

Wash the bones. Put a pot under cold water, throw away the water after boiling, and break the stick bones again. The key is to break the stick bones later, because, first knock the bone marrow oil and run into the soup, you throw away the blood water from the first time, and the bone marrow oil is also wasted.

The water in the casserole pot should be boiled, and it is best to add enough water to the pot at one time, and it is best not to add ice water during the stewing process, but you can add a little boiling water.

When simmering pork ribs, add a few pieces of washed orange zest to the pan to remove the odor and greasy feeling, and at the same time, make your soup taste more delicious.

Adding a small amount of vinegar after the soup turns white can speed up the dissolution of bone calcium and shorten the cooking time; At the same time, it can dissolve the calcium, phosphorus, iron and other minerals in the ribs, which is conducive to absorption and has higher nutritional value.

Add salt when it is almost ready, as adding it too early will cause the meat to shrink and affect the taste.

It usually takes about 40 minutes to stew the pork rib soup in an ordinary saucepan;

It generally takes about 20 minutes to stew pork rib soup in an electric pressure cooker;

It usually takes about 15 minutes to simmer the pork rib soup in a gas pressure cooker.

Hello dear, it takes about 20 to 30 minutes to stew pork ribs.

20 to 30 minutes. Cooking ribs in a pressure cooker, due to the high pressure in the pot, the temperature that can be reached is also higher than the boiling point at room temperature, the time required to cook the ribs is shorter, after the start of the gas, you only need to continue to cook on high heat for 20 minutes to cook through, while the normal pot time will be longer, it will take 30 minutes.

Pork rib soup is generally simmered for more than an hour, so that the pork rib soup will be more delicious, and the nutrients will be easier to melt into the soup and be easier to absorb.

1. Milky white soupAdd water must be enough at one time, do not add water halfway, can not add soy sauce, after boiling, you need to burn for about an hour. Characteristics: The rotten meat soup has a strong and mellow taste.

2. Clear soupYou can't add soy sauce either, and turn to low heat after boiling on high heat for about an hour. Characteristics: The soup is clear and delicious. The key point of difference between them is the size of the fire.

3. Pork rib soup is a good way to supplement calciumThe pork rib soup is mellow, warm and nourishing, but nutrition experts remind that if you want to achieve the effect of strengthening the body and supplementing calcium through pork rib soup, you must put less or no salt.

The best time to boil pork rib soup, generally if it is pork ribs, boil the water first, and then simmer for 2 hours to 4 hours, generally 4 hours has the highest nutritional value, the most healthy and nourishing, but if you want to drink soup and eat pork ribs, then generally stew for 2 hours.

But if you want to boil beef bones, it is recommended to boil for 3 hours, because beef bones contain more calcium and nutrients, so it takes more time to boil to progress. It should be noted that the calcium in the bones does not break down with temperature and time, and don't think that the longer you cook it, the more nutritious it is.

The nutrition of pork ribs is greater than that of soup, and eating meat and drinking soup is not wrong.

It takes 1-2 hours to make soup normally, but it is estimated that few people will take such a long time to drink this soup.

Or use a pressure cooker to actually remember to cool the pot under water, add hawthorn or drop a little vinegar, don't deflate after leaving the fire, stuffy.

After the fire boils, it is best to simmer for 1 hour.

There are two types of soups.

One is a milky white soup. Add water must be enough at one time, do not add water halfway, can not add soy sauce, after boiling, you need to burn for about an hour. Characteristics: The rotten meat soup has a strong and mellow taste.

The second is clear soup, you can't add soy sauce, turn to low heat after boiling over high heat, about an hour. Characteristics: The soup is clear and delicious.

The key point of difference between them is the size of the fire.

The heat should not be too large, more than 40 minutes.

In general, pork rib soup generally takes one to two hours; It tastes better with ginger;

The pork rib soup is mellow, warm and nourishing. However, nutrition experts remind that if you want to achieve the effect of calcium supplementation through pork rib soup, you should put less or no salt.

Pork Bone Soup is a home-cooked soup made from the ribs and vertebrae left over from the lead and meat of pigs, cows, sheep and other animals. In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.