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What ribs are good for white radish ribs soup? What should I pay attention to when choosing?
White radish sparerib soup

Composition: 1. Pork ribs should be bought with tubular bones (that is, big bones, it is best not to buy small ribs, and the soup stewed with small ribs is not very delicious) 2. Radish should buy white radish. (Never buy a hollow one, hehe)

Composition: 1. A little ginger. 2. A little chives (you can also put a little ji zi for good looks).

Exercise:

1. Wash the bones first, chop them into small pieces, cook them in boiling water for 3-5 minutes, pour a little yellow wine or mature vinegar, and cook them until no blood comes out (half of the ginger slices can be boiled in boiling water to remove the fishy smell), and then take them out and wash them.

2. Put the soaked bones into the pot again, and then put all the remaining ginger slices into the pot and add water (be sure to add more water, which will cover the bones). Remember to add enough water at a time, and don't add water halfway, otherwise the soup will not be strong. Bring the fire to a boil and simmer for 2 minutes, which takes at least 2 hours (I usually stew for about 3 hours). If you are greedy, you can put the radish when you see the soup stew until it turns white.

3. Radish can be cut into pieces or slices according to personal preference, put into the soup that has been stewed until it is white, boil over high fire, and change to medium fire.

4. Finally, after the radish is cooked, you can turn off the fire, add chives and ji zi, and then add salt according to your own taste (MSG can be put or not, and it is useless to eat too much).

The key step is to drain the water and simmer on low heat. In fact, the practice is very simple. The key is to have time to cook soup. The longer the time, the more fragrant the soup will be. Remember to put enough water at a time, not too little, or the soup will be gone in two hours, hehe!