How to make delicious pork rib soup powder, how to make pork ribs stewed vermicelli delicious

Ingredients 500g pork ribs, half a catty of vermicelli, 1 green onion, cut into sections, 1 piece of ginger, sliced, 2 teaspoons salt, 1 teaspoon cooking wine.

Directions Wash the ribs and cut them into small pieces. Pour cold water into a casserole or pot and put the washed ribs in it. 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 seven or eight ripe, and then add winter melon.

In a pot, add the green onion, ginger, salt and cooking wine. Simmer for about 1 hour, put in the winter melon, and stew for about 1 hour until the winter melon becomes soft (my mother will add some red dates when simmering the soup, which is said to become more delicious, and it will benefit from 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, and 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, and continue to simmer on low heat, 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. Features of this soup:

The taste is delicious, the fragrance is rich, and the nutrients are abundant. Winter melon has the function of diuretic detoxification, and at the same time has the effect of tonifying the spleen and astringent intestines. Moisturize the skin Kelp pork rib soup (1).

Ingredients: 400 grams of pork ribs, 150 grams of kelp, green onions, ginger slices, refined salt, rice wine, sesame oil.

Method: 1. After soaking the kelp, put it in the cage drawer and steam it for about half an hour, take it out and soak it in water for 4 hours, soak it thoroughly, wash it and control the water, and cut it into long cubes; Wash the ribs, cut them along the bones with a knife, chop them into about 4 cm segments, boil them in a pot of boiling water, remove them and soak them in warm water to wash them well.

2. Add 1000 grams of water to the net pot, put in the pork ribs, green onions, ginger slices, rice wine, boil over a strong fire, skim off the foam, then simmer over medium heat for about 20 minutes, pour in the kelp pieces, and then boil for 10 minutes with a strong fire, pick out the ginger slices and green onions, add refined salt to taste, and pour in sesame oil. Features: The meat of this soup is rotten and the kelp is slippery.

The whole dish is delicious and the soup is fresh.

The ribs should be fried in oil.

Step 1: Wash the ribs after they are bought.

Step 2: Put it in cold water and bring it to a boil.

Step 3: Complete recipes for the collapse of the bone-holding vermicelli soup.

After boiling, remove the water from the pork ribs.

Step 4: Rinse off in lukewarm water.

Step 5Put it in a casserole, add green onions, ginger slices and bring to a boil over high heat, turn to medium heat and cook for 30 minutes.

Step 6: Preparation of pork rib vermicelli soup**.

Soak the vermicelli in warm water.

Step 7: Soak the boring vermicelli and change the color slightly.

Step 8: Add to the soup.

Step 9: Homemade pork rib vermicelli soup.

To serve, add a pinch of salt and Tuanqing pepper.

Finished product drawing. Cooking skills.

It is best to choose small ribs one by one.

Adding some green onion and ginger to the soup will make the soup taste more fragrant.

In order to make the soup whiter, it is recommended that the blood from the pork ribs be fully removed.

When buying pork, try to choose black pork ribs to buy.

Try to choose good quality fans, and don't eat too much.

Put the stewed pork ribs in the refrigerator the day before to condense, scrape off the white oil on it, take half a small bowl of pork rib soup and a pork rib, heat it in the microwave, wash the cabbage, add an appropriate amount of water to boil the eggplant, wash the vermicelli and put it in the pot, boil for one or two minutes, put the cabbage a little hot, take out the vermicelli and the cabbage and put it in a bowl, pour the pork rib soup on it, and drop a few drops of sesame oil.

Put ginger, cooking wine, and salt into the water, put the pork ribs in, boil for 5 minutes, remove and wash, then put the pork ribs into the Min dismantling pot and add the rest of the water to boil the salt, and finally add vermicelli.

Prepare ingredients: 750 grams of pork ribs, 15 grams of green onions, 15 grams of ginger, vermicelli, salt, a little pepper powder.

Method: Wash the ribs, blanch them in a pot under cold water, and skim off the blood foam.

Wash again and pour into a casserole.

Add green onion and ginger slices to a boil over high heat, turn to medium heat and simmer for 40 minutes.

Soak the vermicelli in warm water until soft, and then put the cracked pork ribs in a casserole after cooking.

Add salt and pepper to taste, and serve.

First, first wash the pork ribs and cut them into sections, as shown in the figure below. Regarding the length of the ribs, it is recommended that you cut them into about 3cm in length.

Second, then put an appropriate amount of water in the pot, pour the pork ribs into it and add an appropriate amount of cooking wine, turn on high heat and cook for three minutes. This was chosen to better remove the blood residue in the ribs, and also to remove part of the fishy smell of the ribs. After this treatment, the pork ribs will taste more delicious.

Third, then add an appropriate amount of ginger, dried chili, garlic and rock sugar to the pot, and stir-fry until the rock sugar melts, as shown in the picture below.

Fourth, then add an appropriate amount of soy sauce to the pot, as shown in the picture below.

Fifth, then pour the processed pork ribs into the pot and stir-fry for two minutes, then add an appropriate amount of water to the pot after the rock wheel, as shown in the figure below.

6. Add an appropriate amount of salt and monosodium glutamate to the pot, cover and simmer for 15 minutes, as shown in the figure below.

Seventh, then add an appropriate amount of vermicelli to the pot, turn on low heat and cook for another five minutes, as shown in the figure below.

Eighth, wait until there is not much water left in the pot before you can get out of the pot.

Ninth, a delicious stewed vermicelli with pork ribs is ready, I hope you can like it.

The home-cooked recipe of stewed vermicelli with pork ribs is as follows:Ingredients: pork ribs, potatoes, vermicelli, green onion and ginger, star anise, dark soy sauce, light soy sauce, beer sedan meka, Sichuan pepper, salt.

1. Rinse two catties of ribs with water.

2. Bring water to a boil, skim off the blood foam, and cook for 5 minutes to remove.

3. Rinse clean and control water.

4. Put a spoonful of sugar in a small amount of oil at the bottom of the pan and fry until the caramel color bubbles.

5. Put in the pork ribs, quickly stir-fry the liquid and color evenly.

6. Add green onion ginger, spices, Sichuan peppercorns, add an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, add an appropriate amount of beer, and simmer for about an hour.

7. Put in the noodles soaked in advance, simmer for a few more minutes, and then the noodles are cooked and ready to cook.

The essence of the soup powder lies in the broth, which must be made with pork, beef, herbs, spices, etc. When ordinary people prepare broth, they often can't grasp the proportion of various raw materials, which greatly reduces the taste of dashi. There is no unified ingredient recipe for soup noodles, and the flavor of soup noodles made by different soup powder shops is also different.

Even the two soup noodle shops close to each other have completely different tastes. Therefore, the following is only an approximate formula. (The soup noodles in each soup noodle shop have their own flavors, and they are also the display and magic of the unique charm of the soup noodles).

Ingredients: Special ingredients (one water snake, one yellow frog), 4000 grams of pig skull, 4000 grams of beef bones, 20 grams of grass fruit, cinnamon, licorice, 6 grams of star anise, lemongrass, cloves, 200 grams of green pepper, 15 grams of sand kernels, 25 grams of cumin, 5 grams of cloves, 10 grams of bay leaves, 10 grams of pepper, 6 grams of tangerine peel, 400 grams of Yangjiang tempeh, 50 grams of dried chili peppers, 500 grams of ginger, 200 grams of dried shallots, 150 grams of Guilin bean curd, 100 grams of salt, 250 grams of Maggi chicken powder, 100 grams of monosodium glutamate, 200 grams of rock sugar, 1000 grams of soy sauce, 500 grams of salad oil.

Preparation method: 1. Cut the water snake and yellow frog to remove impurities, wash the pig skull and cow bones, put them in boiling water for 10 minutes, take them out and put them in a stainless steel barrel, add 15 kg of water to boil over high heat, boil over low heat for 5 hours, and filter the soup.

2. Put salad oil in the pot, put in the grass fruit, cinnamon, licorice, star anise, lemongrass, sand kernels, cumin, cloves, bay leaves, pepper, tangerine peel, Yangjiang tempeh, and dried chili peppers and stir-fry over low heat for 15 minutes, remove the spices, wrap them in gauze into a spice packet, and boil them in the soup over low heat for 2 hours.

3. Leave 30 grams of oil in the pot, put in the tofu and stir-fry over low heat for 2 minutes when it is hot, add salt, monosodium glutamate, chicken powder, rock sugar, soy sauce and boil over low heat, pour it into the stainless steel barrel and mix thoroughly.

Precautions: Don't use too much force when deboning, and don't scratch your hands. The longer the soup base becomes, the stronger the flavor.

I won't do it, I'll just eat it... Hehe!