food
450g sparerib, 200g lotus root, corn 1, carrot 1, onion and ginger.
Practice steps:
1 Chop the ribs into small pieces, cut the corn, carrot and lotus root into sections, cut the ribs into onions and ginger, put them in a pot with cold water, add the onion sections, boil the ginger slices with cooking wine and wash them.
2. Heat the oil in the pot, fry the ribs in the pot until both sides are slightly yellow, add ginger slices, add enough boiling water, add corn and lotus root and simmer for half an hour, then add carrots and simmer for half an hour, then add salt and a little chicken essence, chopped green onion and medlar to taste.
Radish sparerib soup
Prepare ingredients:
Sparerib, white radish, ginger, green onion, medlar, leek.
Exercise:
1 Soak ribs in water, cut radish into small pieces, slice ginger, and cut green onions.
2 Put the ribs in cold water, add onion, ginger and cooking wine, blanch and rinse.
3 Put the ribs in a casserole, add ginger slices, add water to the ribs, and simmer for 40 minutes after the fire is boiled.
4 Add radish, add a little salt, add medlar stew 15 minutes, then serve and sprinkle with chopped green onion.
Tomato, potato and corn sparerib soup
Ingredients: ribs 500g (I use refined steak), ginger 10 slice, cooking wine 1 spoon, onion 1 bar, clear water (for blanching), boiled water (for cooking soup), 2 tomatoes, and potatoes 1 piece.
Exercise:
1500g cold water ribs +5 slices of ginger+1 tablespoon of cooking wine+1. Boil onions on high fire, turn off the fire, remove the ribs and wash them with cold water, and the pot is clean.
2 Stir-fry in hot oil, add 5 pieces of shredded ginger, stir-fry in ribs over medium heat for 2 minutes, add tomato pieces and continue to stir-fry to get tomato juice.
3 Add enough boiling water at one time, add more, don't add water in the middle of the soup, boil it on high fire and stew it on low fire for 30 minutes.
4 Add 1 potato roll+1 carrot roll+1 corn, cut into pieces, bring to a boil over high heat, and continue stewing for 20 minutes.
5 turn off the fire, sprinkle some chopped green onion, and add salt+chicken essence according to your taste.