How to make a delicious stewed pork rib soup?

The preparation of corn rib soup is as follows:1. Chop the ribs into blocks, the length is arbitrary.

2. Peel and shred the corn and cut it into small pieces.

3. Cut the green onion into sections and slice the ginger.

4. Put water in the casserole, bring the water to a boil, and pour out the blood foam in the pot.

5. Pour oil into the pot, stir-fry the pork ribs, pour water (if you want the pork rib soup to be fresher, you can drop two drops of vinegar in the water), add corn, ginger (one or two slices) into the pot together, drop in a little white wine, and cook for about 40 minutes.

6. Cook, add a little salt to taste.

Stewed pork rib soup is a home-cooked soup dish with pork ribs as the main ingredient. Its production is simple, fragrant but not greasy, the soup is white and tender, and the nutrition is rich. Below I will share the recipe of stewed pork rib soup with you, I hope you like it!

Pork ribs, green onions, ginger, star anise, Sichuan peppercorns, salt, water, etc.

About 1,000 grams of pork ribs are cleaned and cut into evenly sized pieces for later use.

Put the chopped pork ribs into a container, add enough water and soak for about two hours to remove the blood, during which the water should be changed several times.

Peel off the skin of green onion and ginger, clean it, cut it into green onion segments, ginger slices, rinse and prepare star anise and peppercorns.

The soaked pork ribs are boiled in a pot under cold water until boiling, then skim off the foam and remove it, then rinse it with water to remove the impurities.

Blanch the pork ribs, green onions, ginger slices, star anise, and Sichuan peppercorns into the soup pot, add an appropriate amount of cooking wine, white vinegar and a little sugar, boil over high heat, turn to low heat and simmer for about 50 minutes.

Then add an appropriate amount of salt, adjust the taste, and continue to simmer for about 20 minutes.

When the soup in the soup pot is white and the pork ribs are soft, turn off the heat.

Take it out of the pot and put it in a soup bowl and start enjoying the delicious meal! Depending on your taste, you can add some white pepper and coriander!

01Choose fresh ingredients.

Only fresh ingredients can be cooked to bring out their umami flavor. Choose good pork ribs, preferably the side of the ribs or the tail vertebrae, the reason why the pork ribs soup is delicious is because the bone marrow nutrition of the ribs is boiled out, and the ribs with more meat are not suitable for boiling soup.

02Don't add too many spices.

Don't add too many spices to stewed pork rib soup, especially soup with fresh ingredients as the main ingredient, too many spices will mask the umami of the ingredients themselves, and it is enough to add a little spice to remove the smell and relieve greasyness.

03 Bring the fire to a boil.

When simmering pork rib soup, boil it over high heat at first, which can effectively remove the greasy pork ribs. Before the soup is stewed, it is best to chop the ribs into pieces, blanch them in hot water to remove the fishiness, remove the floating water and blood water, rinse them with water, and then stew the soup again.

04 Simmer over low heat.

Boiling over low heat can affect the nitrogenous extract of the ribs, which is the protein. Therefore, the boiling effect is ideal, and the soup boiled out by slow fire is not only delicious, but also has less nutrients.

05Serve with some fresh vegetables.

When simmering pork rib soup, it can be paired with some seasonal vegetables to effectively relieve oiliness and increase the taste of the soup. It is better to add a little bit of greasy ingredients, such as traditional lotus root slices, winter melon, corn, etc., or other ingredients that are easier to have a refreshing taste.

Pork rib soup has a high nutritional value, has the effect of nourishing yin and moisturizing dryness, nourishing essence and nourishing blood, so do you know how to stew pork rib soup to taste good? The following is a summary of the authentic stewed pork rib soup.

The preparation of authentic stewed pork rib soup.

Preparation of ingredients for stewed pork rib soup.

Pork ribs. 250g

3 horseshoe. Carrots 100g adjuncts water.

Appropriate amount of salt, appropriate amount of stewed pork rib soup.

1.Put the blanched pork ribs in the pan and sauté until fragrant.

2.Peel and wash the carrots and water chestnuts.

3.Put the sautéed pork ribs in a stew pot and add water and water chestnuts.

4.Simmer for 3 hours.

5.After a quick simmer for an hour, add the carrot cubes and salt to taste, and continue to simmer for 2 hours. Remove from the pan until cooked through.

6.The stewed pork rib soup is very sweet.

Tips for making pork ribs.

1.Pork should not be soaked in water for a long time; When cutting fatty meat, you can dip the fatty meat in cold water first, and then put it on the cutting board, and sprinkle some cold water while cutting, so that the cutting is labor-saving, the fatty meat will not slide, and it is not easy to stick to the cutting board.

2.Do not wash pork with hot water before cooking, because pork contains a substance of myolytic protein, which is easy to dissolve in water above 15 degrees Celsius, and if soaked in hot water, it will lose a lot of nutrients, and the taste is not good.

3.Pork should be cooked because there are parasites in pork that can be parasitic in the liver or brain if eaten raw or not fully conditioned.

>1. Prepare the ribs, cut them into small pieces and wash them with water.

2. Wash the green onion and ginger, cut the green onion into sections, and cut the ginger into slices for later use.

3. Put water in the pot and boil, put the washed pork ribs into the boiling water pot and blanch the water, and the pork ribs turn white and can be taken out.

4. Take out the blanched pork ribs and put them in a clay pot or pressure cooker, and pour in water to cover the ribs.

5. Then add the prepared green onion and ginger.

6. Cover the pot with a lid, turn on high heat and cook until the water boils, then put salt in the pot, and then turn on low heat and simmer.

7. Simmer for 45 minutes to about an hour, and you can smell the aroma of meat wafting out in the middle. After simmering, serve on a plate and serve.

Preparation of stewed pork ribs with white radish.

Stewed pork ribs with white radish.

Ingredients: 600 grams of pork ribs, a white radish, an appropriate amount of soy sauce, a little light soy sauce, an appropriate amount of salt, two star anise, a piece of ginger, a few cloves of garlic, a little cooking wine.

1.Chop the ribs into small pieces and clean them;

2.Blanch and wash, then put it into a hot pot, pour in a little cooking wine, soy sauce, two star anise, garlic, ginger, cover the lid, simmer over low heat until the meat can be easily pierced with chopsticks;

3.Scrape off the skin of the large white radish and cut it into hob pieces;

4.Put it in a pot, stir a few times so that the radish can get into the soup, then cover and simmer for 10-15 minutes;

5.To taste, sprinkle with a pinch of salt, mix well and turn off the heat.

Tips for stewed pork ribs with white radish.

1.The amount of ribs and radish is adjusted according to the amount served;

2.Do not cut the radish into cubes first, cut it into pieces before putting it into the pot, and the simmering time is determined according to the taste requirements.

The pork ribs should be rinsed repeatedly with clean water and then put in a pot under cold water, and the water should be added at one time, and no more water can be added halfway. Mushrooms can be added at the same time to enhance freshness, such as shiitake mushrooms, chicken leg mushrooms, etc. Bring to a boil over medium heat, then reduce to low heat and skim off the foam from the soup.

At this time, you can add a little cooking wine to remove the smell.

Then there is the soup. After simmering for a period of time, the raw materials have fully matured and the fresh aroma has been dissolved in the soup to the greatest extent, the soup must be swept twice. Two types of minced meat are required:

Both red mushrooms (lean pork) and white mushrooms (chicken breasts) should be rinsed with water two or three times repeatedly, and the mushrooms should be finely chopped until they are scattered with their fingers and there is no coarse grain, and then mixed into a paste with ginger and scallion water and fresh soup. The first time is to add the red mushroom to the soup that keeps it slightly boiling, change to medium heat heating, slowly heat up, and at the same time use a spoon to slowly stir in one direction, and when the soup is about to boil again, it immediately turns to a simmer, when the minced meat sticks to all the floating particles in the soup and floats on the soup noodles, use a colander to take out the minced meat in time, the mesh of the colander should be fine, in order to completely clean the minced meat and particles, and the minced meat is lumped into lumps, squeeze out the soup, and leave it for later use. When the temperature of the soup drops and it is slightly boiling again, the soup can be swept a second time.

This time, the soup is swept in the same way as the first time, and the chicken minced food is squeezed dry and set aside.

Finally, there is the fallen soup, also known as hanging soup. After sweeping the soup, the minced meat and chicken, squeeze out the soup, rinse with water to remove the adhered dirt and blood foam, wrap it in clean gauze, and then filter the soup in the jar with a silk sieve, when the soup is slightly boiling, put the wrapped meat lumps in the soup and fall, boil slowly over a slight fire, so that the fresh fragrance in the minced meat can fully seep out in the fine simmer and dissolve in the soup. It usually takes two or three hours to fall into the soup.

To stew a delicious stewed pork rib soup the first step must be to cut these bones into a small piece of uniform size, and then put it in clean water for soaking, to change color after you can change to another pot, continue to soak after all are white on it, simply rinse it for backup, and then write the blister, after it comes out, the fishy smell will go out a lot, and now there are many people who go to the vegetable market to have more services for these ribs, and we can also use the counter staff to let us help replace the bones.

The second step is to cut off the green onions, and then pat it with the back of the knife, put in peppercorns and star anise, these seasonings are put into our pressure cooker, and the washed pork ribs are also put in, then add an appropriate amount of salt, and soy sauce, and then put the voltage pot into the water and stir it, turn on the power, and then stew it.

Whether it is green onion or ginger, they are all fishy, add them when stewing pork ribs, ginger must be patted and then put into the pot instead of cutting into tickets, which is more troublesome, and then the phase of the shot must be better in taste, and then the water temperature should not be too high, and then the water level should not be too high, the ribs are stewed, so that the bones can be more rich, more delicious, in fact, a method for everyone is to stew the bones without blanching, there is no need for this step at all.

Stewed pork ribs are a home-cooked dish with pork ribs as the main ingredient, stewed with radish, which is delicious and rich in nutritional value.

The main ingredients are pork ribs, soybeans, small ribs, salt, ginger slices or pork ribs, radish, wolfberry, ginger slices, green onions, and salt. The slow cooker is more convenient, but the soup is more transparent and clear, and it must be kept in a boiling state for a period of time to make the soup have a beautiful milky white.

Pork ribs, often referred to as pork ribs in China, are a type of substitute ingredient used in cooking dishes. Because pork accounts for a larger proportion of China's edible meat, it is also caused by the dietary structure of Chinese. Such as:

Braised pork ribs is a Chinese home-cooked dish. At the same time, pork ribs can also refer to the ribs left after skinning pigs, cows, sheep and other animals. In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate and collagen, which can provide calcium for young children and the elderly.

Precautions for boiling soup

To make soup, soup is one of the common methods of making soup, which refers to the water treatment of some raw materials, which belongs to the cooking method of high fire and speed. The main ingredient of the dish is mostly processed into small slices, silk, flower knife shape or made into balls, and there are more regrets in the soup. This method of making soup is prone to foam and should be removed.

The soup prepared by this cooking method is tender, refreshing, light and greasy.

The method of cooking soup is somewhat similar to that of soup, but it takes longer to cook soup than boiled soup. Cooking soup is to put the main ingredients in the soup or water, boil them over high heat, and then use medium or low heat to cook them slowly. It is worth noting that in the process of cooking the soup, the soup should be added at one time, not added halfway, and there is no need to thicken it, otherwise it will affect the taste.

The soup prepared by this cooking method tastes fresh and half of the soup and half of the soup dish.

Stewed pork rib soup method:Ingredients: 600 grams of pork ribs, 550 grams of winter melon, 4 slices of ginger, a little peppercorns, 2 star anise, 2 tablespoons of cooking wine, 1 tablespoon of vinegar, a little salt, 1 shallot.

Steps: 1. Prepare the ingredients used.

2. Rinse the ribs with blood and wash them repeatedly.

3. Boil water in a pot, blanch the pork ribs and remove the blood foam.

4. Clean the ribs again and drain the water.

5. In the soup pot, put the pork ribs, ginger slices, seasoning packets (Sichuan pepper and star anise), cooking wine, bring to a boil over high heat, turn to low heat, and add 1 tablespoon of vinegar.

6. Simmer on low heat for about 40 minutes, use chopsticks to insert, put in the chopped winter melon, cover the lid, and simmer for 15 minutes.

7. Open the lid, add salt to taste, stir well, and turn off the heat.

8. Put it in a bowl, sprinkle with shallots, and serve.

Stewed pork ribs, a seemingly simple home-cooked dish on the stove, I thought I didn't need to share the method, but I didn't expect that there were many chefs who did not do it satisfactorily! Whether it's braised pork ribs, sweet and sour pork ribs, or stewed pork ribs, it's wrong to blanch them first! There are still 2 more steps to be added to ensure that the cooked pork ribs are fragrant and rotten, and the soup is fragrant and not greasy!

The following is the detailed method, like the little friends, let's take a look together......Ingredients: pork ribs, carrots, corn, salt, cooking wine, green onion and ginger slices.

Method, 1: After the ribs are processed, control the moisture, cut the carrots into large pieces, and cut the corn into large pieces.

2) Add water to the pot, blanch the pork ribs in a pot under cold water for 3-5 minutes, remove and wash.

3: Add a little base oil to another pot, add the pork ribs and fry for a while, add ginger slices, then cook cooking wine along the edge of the pot to remove the smell.

4) Add an appropriate amount of hot water to bring to a boil, simmer for 30 minutes, add corn, carrots and salt, and cook for another 10 minutes.

5: Sprinkle some chopped coriander or chives, and you're done!

1: The best part of stewed pork ribs is the ribs, which may be slightly higher, but the meat is the most tender and not easy to stuff teeth.

2: Not only corn, carrots, but also yams, lotus roots, white radishes, etc.

3: When simmering, add salt and cook for a while, so that not only will not destroy the nutrients, but the meat will be more flavorful.

4: Don't put the 3 seasonings when stewing pork ribs, 1: garlic, 2: Sichuan pepper, 3: pepper.

Chef's tip: If you want to make a pork rib soup that is not greasy to drink and refreshing, you need to add 2 extra steps!

1；After the ribs are chopped into pieces, do not blanch them immediately, add a handful of starch and a handful of salt, scrub them for a period of time, and then wash them with water, which can remove the fishy smell and blood to the greatest extent!

2；Blanch the pork ribs, don't stew them immediately, fry them in hot oil for a while, so that the cooked pork ribs soup is whiter, more fragrant, and not greasy.

Regardless of whether it is stewed pork rib soup or other soups, the most suitable utensil is a casserole, which shortens the cooking time and accelerates the dissolution of nutrients, so it is recommended for everyone!