This is also an easily confused issue. It’s not that I can’t do it or that I can’t do it well, but the truth behind it is not always clear. Furthermore, before the emergence of self-media on the Internet, bookstores only had recipe books. Beginners who were learning to cook could buy a copy of the book and copy it, and they could cook it in just a few strokes. It’s no longer possible now. We have our own self-media. Anyone who knows how to do it can express their own opinions. There are many ways to make each dish. Unless the experienced chef can distinguish between good and bad, novices will not be able to figure out who should follow what they say. I made the recipe and followed it to no satisfaction.

This pork rib soup is like this. If you search it on the Internet, you will find hundreds of them, and they are all made in different ways. Many people will get dizzy after reading the same recipe. To sum up, there are three main different options for stewing pork ribs soup: ① cold water pot or boiling water pot; ② clear soup or white soup; ③ add a lot of seasoning or basic seasoning.

This article is going to answer the first question, whether to stew pork ribs in a pot under cold water or under boiling water. Of course, the latter two are involved.

Stewed pork ribs have two purposes. One is to drink soup, and the other is to eat meat. At the same time, the stewed pork ribs can also be used as side dishes. The use is the same as before, whether using meat or soup.

Take a shortcut and say, stew pork ribs mainly for soup, put it in the pot with cold water, boil the water to skim off the foam, do not add any seasonings, including onions, ginger and salt, then turn to the lowest heat, so that the soup noodles are only There is slight stirring. The time is two hours, you can go left or right, decide according to your own taste. Before serving in a bowl, adjust the saltiness, freshly ground black pepper and chopped chives.

For meat-based braised pork ribs, blanch them first, remove them and do not rinse them with cold water, then pour boiling water into the pot, add salt, pat the ginger and green onions, and turn to low heat for an hour and a half. If you like your flesh tight, you can do it for an hour. Adjust the saltiness before serving in a bowl, add freshly ground black pepper and chopped chives or coriander.

If you want white soup, stew it until it is semi-mature. If there is less oil in the soup, add a large spoonful of lard and turn to high heat. It will be as white as milk in 20 minutes. Just don't give milk or puree soup, as it will ruin the taste and ruin the craftsmanship.