Yam, potato, winter melon are all delicious

Teach you how to make simple various types of pork rib soup

Watercress pork rib soup

Ingredients: A pound of ribs and a handful of watercress. Seasoning: one tablespoon of wine, one teaspoon of salt.

Method: Wash the ribs, blanch them first to remove the blood, rinse off the foam, add fifteen cups of boiling water and bring to a boil, add a tablespoon of wine, reduce the heat to low and pick off the young leaves of the watercress. , wash the stems, put them into the ribs and cook together, wash the young leaves and set aside. When the ribs are cooked, remove the vegetable stems, season with salt, add the watercress leaves and cook until soft, then serve.

Important reminder: The flavor of this soup lies in the aroma of bone and watercress after the ribs have been stewed for a long time. Therefore, the ribs do not need to be too lean or have too thick meat layer. Thick bones or ribs can be used. Stew the watercress stems first until they are fragrant and then remove them, then add the young leaves. This can keep the aroma of the watercress in the soup and you can also eat the green vegetables. If you put them in the pot together, the leaves will turn yellow after being cooked for a long time.

2. Vegetable ribs soup

Ingredients: One pound of ribs, half a cabbage, and two tomatoes.

Seasoning: three tablespoons of flour, half a tablespoon of salt, one cup of water, and a little pepper.

Method: Blanch the ribs first, remove the blood, rinse and remove the foam, then boil in boiling water, reduce the heat to low, and cook for half an hour. Add cabbage and pork ribs and cook together. Add tomatoes when they are tender. In addition, use Erda Zitong flour. When it turns slightly yellow, slowly add water and fry until it becomes a paste. Pour it into the pork rib soup and bring it to a boil. Add salt to taste. When the vegetable ribs are tender and fragrant, turn off the heat, scoop out, sprinkle a little pepper, and serve.

Important reminder: Ribs are the best choice for cooking soup. Although the meat layer is thin, it is leaner, has less oil, has a tender texture, and is cheaper than short ribs. Cabbage must be cooked well to taste, but it should not be cut into too small pieces. It should be torn into slices by hand. The taste will be better if it is cooked until soft.

3. Crispy Pork Ribs Soup

Ingredients: Twelve taels of short ribs, one white radish, and two coriander stalks. Seasonings: 1 tablespoon wine, 1 tablespoon soy sauce, 1/2 cup sweet potato starch. Seven wrists of stock and one teaspoon of salt.

Method: Wash the short ribs, add seasonings and mix, marinate for ten minutes and then fry in crispy fish. Peel and cut the white radish into pieces, put it in a stew pot, add the stock and steam for ten minutes, then add the fried pork ribs and steam for twenty minutes. Season with oil and salt and serve. Add a little chopped coriander when eating.

Important reminder: Chop the spareribs into smaller pieces to make them easier to fry. Since they need to be steamed after frying, they must be fried for a longer time. The short ribs are marinated first and then dipped in sweet potato starch and fried. If they are marinated together, the sweet potato starch will easily absorb the seasoning, making the short ribs tasteless.

4. Golden Needle Pork Ribs Soup

Ingredients: Twelve liang of short ribs, half a liang of Golden Needle, and two slices of ginger.

Seasoning: one tablespoon of wine, one teaspoon of salt.

Method: Wash the ribs, blanch them to remove the blood, rinse them, put them into a stew pot, pour a tablespoon of wine, add ginger and add 7 tablespoons of boiling water. Steam for twenty minutes. After the golden needles are soaked until soft, first remove the hard knots on the stems, and then tie each root. Wait until the ribs are cooked and soft, and then steam them. After ten minutes, add salt to taste and serve.

Key tips: If you like to eat more meat, you can choose ribs with thicker meat layer, but they are fatter and the soup is slightly oily. Spare ribs with thin meat layer are leaner, have more bones and less meat, and each has its own flavor. The golden needles are tied into knots and will not fall apart after steaming, making them crispier to eat.

5. Bitter Melon and Pork Ribs Soup version1

Ingredients: Twelve taels of pork ribs and one piece of bitter melon.

Seasoning: one tablespoon of wine, one teaspoon of salt.

Method: After scalding the ribs and removing the blood, add a tablespoon of water and wine into a stew pot and steam for 20 minutes. Wash the bitter melon, cut it open, remove the seeds, cut it into large pieces, put it into the ribs and steam it for 20 minutes. Season with oil and salt and serve when cooked and soft.

Important reminder: This soup can also be cooked directly over the stove, but the soup will be turbid, and the steamed soup will be more refreshing. White balsam pear is tender, green balsam pear is crisper, and those with larger kernels will have a lighter bitter taste.

6. Bitter melon and pork ribs soup version2

500 grams of bitter melon, 400 grams of pork ribs, appropriate amount of green onions, ginger slices, Shaoxing wine and salt.

Method:

1. Remove the stems and flesh of the bitter melon and cut into pieces; wash the ribs and cut into small pieces.

2. Add an appropriate amount of water to the pot, bring to a boil, add the ribs and cook to remove the blood foam, remove and wash.

3. Heat the pot, add the pork ribs and water, bring to a boil over high heat, skim off the foam, add green onion slices, ginger slices and Shaoxing wine, switch to low heat and cook until the pork ribs are cooked. Add bitter melon and cook for about 10 minutes, then add salt to taste.

Microwave oven method: Add pork ribs and water, boil the soup over high heat for 6 minutes, skim off the foam, then add green onion slices, ginger slices, and Shaoxing wine, then cook over medium-low heat for 20 minutes. When the ribs are cooked, add the bitter melon and first use high heat for 3 minutes, then medium and low heat for 10 minutes.

Important tips: Wait until the ribs are cooked before adding the bitter melon, otherwise the melon will easily fall apart; use chicken powder instead of MSG for a better taste; this soup has a heat-relieving and antipyretic effect, and is easy and convenient to use in the microwave. It’s a great summer treat.

7. Hawthorn lotus leaf and pork ribs soup

[Raw materials/seasonings]

One tael of hawthorn, one corner of fresh lotus leaves, one corner of pork ribs, twelve taels of black plum, two pieces of raw barley, and one Two

[Production process]

Choose the spareribs for soup, wash them, splash them with water, and cut them into pieces;

Use hawthorn, black plum and raw barley with clean water respectively. Soak and wash;

Wash fresh lotus leaves with clean water.

First put the hawthorn, pork ribs, black plums and raw barley into a clay pot, add an appropriate amount of water, simmer over high heat until the water boils, then switch to medium heat and simmer for about three hours, then add fresh charge. Roll the leaves slightly, add salt to taste, and drink.

Note that hawthorn has the effect of appetizing and aiding digestion; lotus leaves can clear away heat and relieve heat, and black plum can produce fluid and quench thirst; raw barley is good for dehumidification, and combined with nourishing ribs, the soup can relieve heat. The most important thing to do to strengthen the stomach and nourish the stomach is to use a casserole