What seasoning to put in stewed pork bones, what seasoning to put in stewed pork bones

1. Mainly put cooking wine.

Green onions, ginger, bay leaves, pepper.

and a few drops of white vinegar.

2. Method: Put the bones into warm water, wash the bones one by one with a rag, especially the blood foam and impurities in the cracks of the bones, and wipe them off and clean.

3. Put the large bones into the pressure cooker.

Medium, add green onions, ginger, bay leaves, and then put in cold water, it is best to add enough cold water at one time.

4. Bring to a boil over high heat, skim off the foam, turn to low heat and slowly heat and simmer, then pour in an appropriate amount of cooking wine.

5. From the perspective of nutrient acquisition, vinegar can be added appropriately after the water is boiled, because vinegar can dissolve the phosphorus and calcium in the bones into the soup; At the same time, do not put salt too early, because salt can make the water contained in the meat run out quickly, which will speed up the coagulation of proteins and affect the deliciousness of the soup.

6. Simmer for 2-3 hours, then add pepper to complete the soup.

1. Big bone radish soup: first cut the bones and add them to water to soak for half an hour, then wash and drain for later use; Add an appropriate amount of cold water to the pot, then add the large bones to the boil, remove them and rinse them with cold water for later use; Add the large bones in another saucepan, add an appropriate amount of green onions, ginger, seasonings, etc., and bring to a boil over high heat, then turn to low heat and simmer for about 1 hour; Finally, add the processed radish pieces and boil for about 20 minutes, add an appropriate amount of salt, etc., and then you can eat it out of the pot.

2. Soybean sprouts and big bones: After the pork bones are cleaned, blanch them in hot water, wash and drain them for later use; Wash the sprouts and set aside; Wash the kelp and set aside; Add the pork bones to the pot, pour in an appropriate amount of water, ginger slices, etc., boil over high heat, then turn to low heat and simmer, then add soybean sprouts, kelp, etc., continue to boil for about 1 hour, add condiments and serve.

3. Seasonal vegetable bone broth: clean the bones, add them to cold water and boil over high heat to remove blood foam, then remove them, clean them and set aside; Add cold water to the pot, then add the processed big bones, add ginger slices, cooking wine, etc. to boil over high heat, then turn to low heat and simmer for 1 hour; Clean the black fungus and set aside; Cut the corn into sections and set aside; Add black fungus, corn, etc. to the boiled bone broth, simmer for 20 minutes, add an appropriate amount of condiments, stir well, and then eat.

4. Yam bones: First, clean the big bones and chop them into segments for later use; Add an appropriate amount of cold water to the pot, then add the large bones to the boil until bleeding, then remove and wash and set aside; After peeling the yam, wash it and cut it into pieces and soak it in clean water to prevent oxidation and discoloration; Add the large bones to another saucepan, and add green onions, ginger, cooking wine, etc. to boil over high heat, then turn to low heat and simmer, and finally add the yam to boil for 20 minutes, then add an appropriate amount of condiments to eat.

It's great for stewed turnips. Seasonings include: pork bones, white radish, green onions, salt, ginger, vinegar and pepper.

Here's how:

First, put the soaked bones into a pressure cooker, and put an appropriate amount of cold water in the pot;

Second, bring the heat to a boil, skim off the foam, add ginger slices and green onions, and then add white vinegar;

Third, cover the pot, boil the high heat, turn off the heat after the air pressure valve sounds, and turn off the heat for 15 minutes;

Fourth, peel the white radish and cut it into hob pieces and put it in the pot, add the prepared stock and bones, bring to a boil over high heat, cover and turn to low heat, and cook for 20 minutes;

Fifth, add salt and pepper to taste, stir well, and sprinkle some chopped green onions on top.

Pork bones are often used in soups, which are rich in nutrients and have a mellow aroma of bone oil. Pork bone broth is very nutritious and can be prepared in a variety of ways. Pork bone broth can be taken by ordinary people, in addition to protein, fat, vitamins, but also contains a lot of calcium phosphate, collagen, bone mucin.

Ingredients for Huaishan corn carrot bone broth:

One pork bone, half a Huaishan root, one corn, one carrot, a little ginger, salt and pepper.

Ingredients for lotus root eyebrow pea bone broth:

500 grams of pork bones, 350 grams of lotus root, 100 grams of eyebrow peas, appropriate amount of salt.

Ingredients for pork bone soup with shrimp assorted assorted areas:

Pork bones, enoki mushrooms, shiitake mushrooms, tofu, shrimp, baby cabbage, ginger, green onions, vinegar, salt.

Stewed pork bones with seasonings: cooking wine, salt, chicken powder, pepper.

Ingredients: pork bones, radish.

Excipients: green onions, ginger.

How to stew pork bones:

1.Let's start preparing the ingredients.

Prepare 2 catties of pork stick bones, the stick bones are relatively hard, and it is best to let the seller chop them in advance.

Prepare a radish, peel the skin and cut it into thick slices, wash it in clean water, and stew it with the pork stick bones to relieve oiliness.

2.Now let's start preparing the excipients.

Prepare a section of green onion and cut it into small pieces.

Prepare a piece of ginger and cut into slices.

3.Next, blanch the pork stick bones.

Put the pork stick bones into the pot with cold water, pour in an appropriate amount of cooking wine to remove the smell, slowly boil out the blood stains inside, after the water boils, remove the foam in the pot, boil for about 3 minutes, take out the pork stick bones and rinse them with water for later use.

Blanch the stick bones to remove blood stains before stewing the soup, otherwise there will be a fishy smell and the quality of the soup will be affected.

4.Let's start simmering the big bones.

Add an appropriate amount of water to the pot, pour in the pork stick bones, put in the green onion and ginger slices, boil the water over high heat, clean the foam in the pot again, and then pour the pork stick bones into the pressure cooker, first turn on the high heat to steam, turn to low heat and simmer for 10 minutes, if the family stove is small, it should be stewed for more than 40 minutes in order to fully stew the nutrition and protein in the pork stick bones.

Bone marrow is rich in oil and does not need to be oiled during stewing.

After 10 minutes, the stick bones have been stewed very soft, and there are a lot of oil beads floating on the soup noodles, pour the pork stick bones back into the wok, pick out the green onion and ginger inside, pour the radish into it, turn to low heat and simmer for another 5 minutes.

Well, a fragrant and nutritious stewed bone is ready.

Stewed pork ribs with 1 or 2 shallots, a large piece of ginger, tangerine peel, angelica and other seasonings.

First, take out the prepared ribs, put them in a large bowl, add the appropriate amount of water to the ribs, and wash the ribs thoroughly. It is best to scrape and wash a few times to form the ribs. Clean.

Blood bubbles bubbled out and didn't taste like fish. After washing the ribs, take them out to control the water, put them on a plate and set aside, place the pan on the stove, and add half of the water to the pan.

Place the washed ribs directly in cold water and bring to a boil over low heat. While cooking the ribs, stir slightly so that the ribs are heated evenly. When the water is boiling, cook for another 2 minutes.

After 2 minutes, remove the ribs from the pan and place them in a casserole.

Next, add an appropriate amount of hot water to the casserole, note that it must be hot water, add green onion and ginger slices, cover the pot and bring to a boil, and simmer over medium heat for 20 minutes. The pork ribs stewed with 4 spices will be delicious, and it is a very delicious drink. The first spice is tangerine peel, which has a fragrant taste, and the pork ribs can be stewed and added to tender meat.

The second spice is Angelica dahurica. Angelica angelica is a bit bitter and has a special fragrance that is particularly effective in removing fishy odors and enhancing fragrances.

The third spice is an aromatic glass fruit that can be added to any stew.

The fourth spice is cardamom, which is fragrant and the stewed ribs are not greasy. Put the spices in a bowl, add warm water, soak thoroughly, and set aside.

After the ribs have simmered for at least 20 minutes, stir in the spices, add the carrot slices and corn flakes, stir well, cover and simmer for 10 minutes.

Pork ribs stewed with kelp.

Ingredients: pork chops, dried kelp, green onions, ginger, coriander.

Seasoning: refined salt, cooking wine, Lee Kum Kee light soy sauce, monosodium glutamate, sesame oil.

Production process:1Cut the pork ribs into pieces, blanch them in boiling water, soak the kelp in warm water and slice them softly, and slice the green onion and ginger.

2.Put water in the pot, put in the blanched pork ribs, kelp, green onion and ginger, simmer with seasonings and water until crispy and deboned, sprinkle with coriander and sesame oil.

Features: The soup is delicious, soft and fragrant.

2.When simmering, the heat should be turned up first, and then the heat should be low.

Pork rib soup on the cob.

Ingredients: 400 grams of corn on the cob, 200 grams of radish, 200 grams of small ribs.

Operation: Cut the corn cob and radish into small pieces. Drain the water and add cooking wine, then simmer with corn on the cob and radish for 40 minutes.

Function: Corn, sweet and flat in taste, has the effect of appetizing and lowering lipids, can improve water, gallbladder and blood pressure. Radish, sweet and spicy and slightly cool, has the effect of shunqi diuretic, cough and phlegm, digestion and stomach, heat clearing and detoxification.

Stewed pork ribs with frozen tofu.

Ingredients: 250 grams of frozen tofu, 200 grams of pork ribs, 100 grams of tomatoes, 75 grams of peanut oil, 10 grams of cooking wine, grams of salt, grams of monosodium glutamate, 5 grams of chopped green onions, 2 grams of shredded ginger, 750 grams of fresh soup.

Method: Melt the frozen tofu, wash it, press off the water, and cut it into pieces 3 cm long and cm wide and cm thick; Wash the pork ribs, chop them into 3 cm long pieces, blanch them in a pot of boiling water to remove the blood foam, and remove the water; Wash the tomatoes and cut them into cubes. On the pot rack, put oil and boil until it is hot, put in chopped green onions and ginger to burst out the fragrance, put in the pork ribs and stir-fry for a while, add cooking wine and fresh soup, skim off the foam after boiling, cover the pot, and simmer over low heat for about 1 hour When the ribs are close to crispy, put salt and frozen tofu cubes, continue to stew for 10 minutes, then put in tomato pieces and monosodium glutamate, boil twice, and then eat out of the pot.

Features: The tofu is flexible, the pork ribs are crispy, and the soup is clear and fresh.

Pork ribs stewed with potatoes.

Ingredients: pork ribs, potatoes.

Excipients: green onion, ginger, sugar, rice wine, light soy sauce, dark soy sauce, vinegar, Sichuan pepper, bay leaf, grass fruit, cinnamon, star anise.

Method: 1. Wash the ribs and blanch them with boiling water. Remove and drain.

2. Put less oil in the pot, put white sugar and fry the sugar color, lower the pork ribs, hang the sugar color, put Sichuan pepper, green onion and ginger, and cook 1 bottle of rice wine, 500cc. Add light soy sauce, dark soy sauce, vinegar. Bayberry, star anise, grass fruit, cinnamon put in a spice bowl for stewed meat and put it in a pot.

Take-it-all tips:

After the ribs are washed and chopped, stir-fry with oil in a wok for 10 minutes, then pour them into the rice cooker, add water and ginger, do not put any other condiments when frying and when stewing in the rice cooker, do not put oil, salt, soy sauce, vinegar, add salt after simmering to two hours, and add chili peppers if you love spicy. Simmer for another ten minutes. The meat is terrible, the soup is fresh and nutritious.

You should put some vinegar, but the salt must wait for the meat to be cooked before putting salt, and the salt is not easy to rot first.

What to put in the stewed pork ribs, this situation is not completely absolute, some people like to put potatoes and tomatoes, and some people put papaya stewed pork ribs is also more common.

Papaya stewed pork ribs.

Ingredients: 500g pork ribs, 1 papaya, 1 peanut, 1 ginger, 1 green onion, salt.

Cooking Steps] step1 -

Wash the ribs and put them in a pot of cold water, the water should be submerged over the ribs, put 3 slices of ginger and green onion knots to blanch the ribs. Many friends know that blanching pork ribs is mainly to remove impurities such as blood and water from pork ribs, make the soup more delicious, and at the same time retain the nutrients in the pork ribs and improve the taste of the meat. If the ribs are not blanched, they will have a fishy smell when they are stewed, and they will not taste as delicious as the blanched ribs.

As for whether it is blanched in cold water or hot water, it is mainly related to pork ribs, and the ribs we buy in the vegetable market are mostly blanched in a pot of cold water, because if you use hot water to boil the pot, the protein in the ribs will quickly coagulate and lose its umami, but if it is frozen pork ribs, it is better to blanch them with hot water to be more hygienic and safe.

step2 -

Remove the cooked ribs and wash them with water.

step3 -

Prepare the saucepan, put the washed pork ribs into the saucepan and add 3 slices of ginger, add peanuts, add an appropriate amount of pure water and simmer for one hour over medium heat until the ribs are fully cooked, we all know that the heat transfer ability of pork ribs is very poor, it is a poor conductor of heat, and contains a variety of enzymes, the catalytic ability of enzymes is very strong, its optimal activity temperature is 30-60, the temperature is too high or too low its catalytic effect will become very slow or completely lost.

Therefore, slow cooking is conducive to the differentiation activities of enzymes in it, so that the raw materials become soft and rotten. Among them, water-soluble myolytic protein, carnosine, creatine, creatinine, and a small amount of amino acids are dissolved. The more these nitrogens are leached, the stronger and more delicious the soup will be.

step4 -

In the process of stewing pork ribs, wash the papaya and cut it in half to remove the seeds and peel them, papaya seeds are actually edible, it contains a variety of nutrients that are beneficial to the human body, especially the content of vitamins and minerals is very good. However, it is recommended to clean the soup when stewing, as it will affect the taste and texture of the soup.

step5 -

Cut the papaya into cubes. Generally, it is recommended to buy papaya that is not too ripe, and it is better to buy papaya with green skin and some hard cut, because if the papaya is too ripe and not raw, it will rot when cooked, which will also affect the quality and taste of the soup.

step6 -

After the ribs are stewed, add an appropriate amount of salt, put in the papaya and cook for 5 minutes, then turn off the heat and enjoy!

step7 -

Simple and nutritious, suitable for winter, the warm soup papaya stewed pork ribs are ready.