Usually, the taste of soup made from one of the ribs such as yam, wax gourd and tomato is acceptable to the public. In order to ensure the taste, it is recommended to choose purple casserole to make soup.

At the same time, pay attention to slow stew with small fire, which can not only lock nutrition, but also taste delicious.

Radish stew, beef bone soup;

material

Fresh beef ribs, white radish, ginger slices, salt

Put beef tendon in a cold water pot, add ginger slices and boil over high fire.

2. After boiling, continue to boil for several minutes to eliminate blood. If the blood is cleaned, it will not affect the taste and color of the soup. Just poke it with chopsticks to show that it won't bleed. )

3. Wash the cooked beef ribs with warm water, put them into the pot again, add ginger slices and enough water to boil, and simmer for about 3 hours. Warm water washing won't make beef smell like wood. Add enough water at a time, and half of it will affect the taste of the soup. )

4. Peel the white radish and cut the hob block.

5. Stew the beef tendon until soft and rotten, add the radish, add a little salt to taste, and simmer until the radish is soft and rotten.

Pork ribs refer to the ribs and spines left by pigs, cows, sheep and other animals after meat removal, with a small amount of meat attached to them, which can be eaten, such as braised pork ribs, which is a home-cooked dish in China.

Besides protein, fat and vitamins, pork ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.

References:

Baidu encyclopedia-sparerib