How do you stew pork rib soup or fish soup to taste good? There is an urgent need for the easiest, s

Kelp pork rib soup 0 2 0 2 0 2 0 2 Ingredients: 0 2 1, two catties of pork ribs, cut into sections. 0 2 2, a pound of fresh kelp, cut into long cubes.

0 2 3, a piece of old ginger, smash it with a knife. 0 2 4, more than 20 peppercorns. 0 2 5, 2 tablespoons of rice wine.

0 2 6, salt to taste. 0 2 Method: 0 2 1. Put the kelp in boiling water for 10 minutes, remove it and soak it in clean water.

0 2 2, blanch the ribs in boiling water and remove the blood foam. 0 2 3, add half a pot of water to the stew pot, under the pork ribs, kelp, ginger, pepper, rice wine, after boiling on high heat, change to a slight heat for an hour and a half, then put salt, change to medium heat and simmer for about ten minutes, the soup bowl can be served with seasonings suitable for your own taste. 0 2 7, lotus root pork rib soup 0 2 0 2 0 2 Ingredients:

0 2 1, one and a half pounds of pork ribs, cut into sections and blanch them in boiling water, and then scoop them up. 0 2 2, two catties of lotus root (flour lotus root with nine holes on the edge), cut into small pieces or cut into sections and then break them with a knife. 0 2 3, old ginger everything, smash it with a knife.

0 2 4, about 20 peppercorns. 0 2 5, 2 tablespoons of rice wine. 0 2 6, salt to taste.

0 2 Method: 0 2 First put it in a stew pot and simmer it over low heat for 40 minutes, or press it in a pressure cooker for 20 minutes, then put in the pork ribs, boil it to remove the foam, then put cooking wine, Sichuan pepper, old ginger, change to low heat and simmer for one hour after boiling, add salt and continue to simmer for one hour. 0 2 0 2 0 2 8, winter melon pork rib soup 0 2 0 2 0 2 Ingredients:

0 2 1, a pound of pork ribs, cut into pieces. 0 2 2, one and a half pounds of winter melon, cut into slices about one centimeter thick. 0 2 3, half a tael of green onions, tie the knot.

0 2 4, a piece of old ginger, smash it with a knife. 0 2 5, about 20 peppercorns. 0 2 6, two spoons of rice wine.

0 2 7, salt to taste. 0 2 Method: 0 2 1, blanch the pork ribs in boiling water to remove the fishy smell and blood, and pick up for later use.

0 2 2, add water to the stew pot, add ginger pieces, green onion knots, Sichuan pepper, bring to a boil and pour in pork ribs and rice wine. 0 2 3. After boiling again, add salt, change to a slight heat and boil for an hour and a half, and then pour in the winter melon pieces. 0 2 4. Cook over medium heat for about 20 minutes until the winter melon is soft and ripe, remove the green onion knots, and serve it in a hot bowl.

Radish pork rib soup Ingredients: 1Pork ribs should be bought with tube bones, (that is, big stick bones, it is best not to buy small ribs, the soup stewed from small ribs is not very tasty) 2

Turnips to buy white turnips. (Don't buy hollow, hehe) Ingredients: 1

A little ginger slices 2A little chives (you can also put a little wolfberry in order to look good) Method: 1

Wash the bones first, chop them into small pieces, boil them in boiling water for 3-5 minutes, pour a little rice wine or vinegar, and cook them until no blood comes out (put half of the ginger slices and boil them in boiling water to remove the fishy smell), remove the bones and wash them. 2.Put the bones that have been tightly watered into the pot again, and then put all the remaining ginger slices into the pot, add water (add a little more 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, change to low heat and simmer slowly after 2 minutes, at least 2 hours (I usually stew for about 3 hours), if you are hungry, you can put radishes after seeing the soup stewed to white. Pork ribs soup with radish (18 photos) 3The radish can be cut or sliced according to your preference, put it in the soup that has already stewed white, bring it to a boil over high heat, and change to medium heat.

4.Finally, after the radish is stewed, you can turn off the heat, add chives and wolfberry, and then add salt according to your taste (MSG can be put or not, it is not beneficial to eat more) The most critical step is to put water and simmer over low heat. In fact, the method is very simple, the key is to have time to make the soup, the longer the soup will be.

You must remember to put enough water at one time, not too little, otherwise the soup will be gone in two hours, hehe! This section of corn and radish pork ribs soup Ingredients: pork ribs, corn, white radish Accessories:

Green onion, ginger, wolfberry, salt Production steps: 1. Cut the corn into sections, cut the radish into small pieces, cut the green onion into white sections, cut the green onion into green onions, and slice the ginger. 2. Put the pork ribs and half of the ginger slices in cold water, blanch the pork ribs, remove the pork ribs and rinse well.

3. Put the pork ribs, corn, remaining ginger slices and green onion into the rice cooker and add water. 4. Boil until the water is 1 3, and remove the green onions. 5. Put the radish, add an appropriate amount of salt to taste and continue to cook until the radish is cooked.

6. Add wolfberries and sprinkle a little chopped green onion before cooking. Pork rib soup with radish (15 photos).

The pork ribs are boiled in water, remove the blood, and then put in the ingredients to cook together、、、 fish is fried first, add water to the fire, and then fry the hot and sour vegetables with tofu, you can add a little salt, monosodium glutamate, and then row two eggs to fry together, and then put them in the fish soup to cook together for 、、、

Pork Rib Soup Potato Pork Rib Soup: Pork ribs must be fresh. First, cut the ribs one inch long, rinse off the blood with clean water repeatedly, and then fly the water, which is to blanch it to further remove the smell of blood.

In addition, boil the soup and wait for the water to boil before adding the blanched pork ribs to the pot. When the water is boiled again, remove the peeled and cut into chunks of potatoes. Cook over high heat for 15 minutes, then simmer over low heat for 45 minutes.

Then add salt, preferably without adding MSG. Such a soup is original. Fish soup When cooking fish soup, be sure to fry the fish slightly until it is slightly golden brown.

When frying the fish, choke the pan with a slice of ginger first, which can remove the fishy smell of the fish. Then add water, pay attention to add cold water, and add enough water at one time, if you add water halfway, it will dilute the umami of the fish. Cook over high heat for 10 minutes, then low heat for 20 minutes, and add salt at the end.

Delicious pork rib soup claypot

Yam pork rib soup].

Ingredients: two yams, appropriate amount of pork ribs, auxiliary ingredients: a carrot, a little salt, a spoonful of cooking wine, a section of shallots, a piece of ginger, a few wolfberries.

Utensils: Rice cooker.

Steps: 1. Wash the pork ribs, chop them into small pieces, wash them repeatedly, rinse off the impurities and dirt on the surface, and then put the cleaned pork ribs and water into the pot together, add a spoonful of cooking wine, a few green onion segments, and bring to a boil over high heat.

2. After the water boils, there will gradually be foam floating, and then you can turn off the fire.

3. Rinse the blanched pork ribs, put them in the rice cooker, add a few slices of ginger, pour in water, don't have too much water, add as much water as you need, and this rice cooker will not lose water when stewing soup.

4. Close the lid of the rice cooker and choose the function of nutritious porridge, the whole process takes an hour and a half.

5. After about an hour, peel the yam and cut it into small pieces. Cut the carrots into small pieces.

6. In the last 20 minutes, pour the yam and carrots into the pork rib soup, cover the pot and continue to cook.

7. After the soup is stewed, sprinkle a little salt to taste, and sprinkle in an appropriate amount of wolfberry.

Tips: Stewed pork rib soup, as long as the steps to remove the smell are done, the stewed soup will not have a fishy smell, but will have a hint of sweetness.

Yams should not be put too early, the last twenty or thirty minutes to put in just right, too early is easy to stew yam into puree.

When making pork rib soup, salt must be put at the end, and putting salt in advance will hinder the protein in the pork ribs, so that the umami of the stewed soup will be greatly reduced.

Goji berries should not be put too early, generally put in the soup after stewing, take advantage of the residual temperature to simmer, or put in the last five minutes, otherwise it will nutrientize the color of the soup.

1. Boil water first, go down the ribs for a while (the meat is very dirty, it will foam when cooking, if you want to be clean, you must wash it with hot water), and then rinse it with water;

2. Put the cleaned pork ribs into the container, add water, ginger slices and green onion balls (if you don't like to eat greasy, you can not put oil), boil over high heat, turn to the middle with the fire, boil on medium heat for ten minutes and turn to low heat to stew, in the process of stewing, you should see if there is more soup in the container, and you can add some Sun Na stupid water if you don't like it.

3. When the soup is white, you can taste it first, stew it until it is rotten, take out the ginger and green onion balls and throw the eggplant to clear them, then add a little salt and chicken essence and chopped green onions, and bring to a boil over high heat!

Do you want a clear stew?

Chop the ribs with a knife of 5 cm wide and long. Heat the lard or vegetable oil on a hot stove and fry the pork ribs in a pan until they are gray and white. Fry the pork ribs dry, simmer in the salted ginger, put enough water to cover the ribs, simmer for half an hour on the fire, add monosodium glutamate, cooking wine, green onion white, and simmer on the sand tank for 2 hours.

1. Pork ribs must be scalded with boiling water for 5-10 minutes before boiling, or boiled directly with boiling water for a few minutes, and then cold water to rinse off the dirty foam on the bones, and then add enough cold water to boil the soup at a time, put green onions, ginger, garlic 2 pieces in the soup, and you can also put your favorite Chinese medicinal materials, such as the commonly used sand cucumber, astragalus, angelica, codonopsis, wolfberry, jujube, etc., which can not only increase the flavor of the soup, but also strengthen the body. Then cover the lid and cook over medium heat until the soup boils, then change to low heat and simmer for about 1 and a half hours. Finally, put salt, no more MSG.

2. It is recommended to use mineral water to make beautiful soup, which will taste more beautiful.

3. Some medical experts say that after the water is boiled, an appropriate amount of vinegar can be added, and the vinegar can dissolve the phosphorus and calcium in the bones into the soup;

4. Braise pork bones with water chestnuts and green and red radishes, and boil it for two hours on slow fire to drink, this soup is just as fresh and sweet without adding MSG.

5. If it is a lamb bone, then you should put some ginger, red dates, sand cucumber, and jade bamboo to press the taste.

Material: Main material.

1000 grams of pork ribs.

Excipients: peanut oil.

2 tablespoons table salt.

2 teaspoons soy sauce.

2 tablespoons cooking wine.

2 tablespoons green onions.

1 star anise. 3 cinnamon.

2 pieces of rock sugar. 1 small handful of ginger and 1 piece of water.

To stew pork ribs in moderation.

1.Soak the ribs in water for 1 hour in advance and change the water every 15 minutes2Cut the large ribs into small pieces with a knife.

3.Place the ribs in a pan under cold water.

4.Bring to a boil over high heat.

5.Skim off the blood foam.

6.Add sliced ginger, green onions, cinnamon and star anise to the pressure cooker.

7.Add oil to the wok, add rock sugar, and fry until the rock sugar melts and becomes caramel 8Stir-fry the lower ribs.

9.Add the teriyaki soy sauce and stir-fry to color.

10.Add the cooking wine, bring to a boil and turn off the heat.

11.Pour the ribs into a pressure cooker and add 800ml of broth from which the ribs were cooked12Add 2 teaspoons of salt.

13.Pressure after upper air for 20 minutes.

14.The pressed pork ribs, take them out, they can be eaten directly, or you can take out some of the juice and boil it in a wok and pour it on the ribs.

Cooking skills. The leftover pork rib soup, not to be wasted, can be used to stew potatoes.

Winter melon pork rib soup Ingredients.

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.

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, float away the blood bubbles floating on the water, and wait until the ribs are simmered until they are ripe and then add the winter melon.

5 Add the green onion, ginger, salt and cooking wine to the pot.

6 Simmer for about 1 hour, add the winter melon, and simmer for about 1 hour until the winter melon is soft (my mother will add some red dates when simmering the soup, which is said to make it more delicious, which will benefit people).

First wash the small ribs you bought (rinse them with water), then put them in the pot, then add water, the water should pass the ribs, then put in the green onions, ginger slices and a small amount of rice wine, cook over high heat, remember, do not leave the stove when boiling over high heat, in case it is spread out, after boiling, use a spoon to skim off the foam on it, continue to simmer on low heat, and simmer for half an hour. In the process of simmering, peel and cut the winter melon into slices, wash and drain the water, then put the winter melon into the pork rib soup and cook it together, add salt, monosodium glutamate (according to your taste), and cook for a while.

Blanch the bones with water first, then put them in a clay pot with an appropriate amount of water, put a few slices of ginger, wait for the water to boil and cook over low heat for about 40 minutes, add winter melon and salt and cook for another 10 minutes. If you add some barley, it is barley and winter melon pork rib soup.

The characteristics of this soup: delicious, fragrant and nutritious. Winter melon has the function of diuretic detoxification, and at the same time has the effect of tonifying the spleen and astringent intestines.

Ingredients: 300 grams of pork ribs (large chops).

Excipients: 50 grams of bok choy.

Seasoning: 20 grams of peanut oil, 3 grams of salt, 2 grams of monosodium glutamate, 3 grams of rice wine, 4 grams of green onions, 3 grams of ginger Method 1: Wash the ribs, chop them into sections four centimeters long and three centimeters wide, blanch them in a pot of boiling water, remove them, and rinse them;

2. Wash the cabbage, remove the roots, and all two sections;

3. Cut the green onion into sections; Cut the ginger into cubes and gently pat it loose with a knife for later use;

4. Heat the pot on the fire, add a little base oil, boil the pot with green onions and ginger pieces, cook Shao wine, add pork ribs, and add soup;

5. Bring to a boil, skim off the foam, pour in the pottery, turn to low heat and simmer until it is close to maturity;

6. Add refined salt and monosodium glutamate to the cabbage, then stew until the ribs are crispy and deboned, and then put them in a bowl and serve them on the table.