Stewed pork ribs is a home-cooked dish that uses pork ribs as the main ingredient and is stewed with radish. It is delicious and rich in nutritional value.

The main ingredients are ribs, soybeans, short ribs, salt, ginger slices or ribs, radish, wolfberry, ginger slices, green onions, and salt. A slow cooker is more convenient, but the soup is relatively transparent and clear. It must be boiled and rolled over high heat for a period of time to make the soup look milky white. Generally, it takes about an hour to make the soup more fragrant.

Pork ribs, usually referring to pig ribs in China, are a processed ingredient for cooking dishes. Pork accounts for a larger proportion of the meat consumed in China, which is also caused by the dietary structure of the Chinese people. For example: Braised pork ribs is a Chinese home-cooked dish. At the same time, spareribs can also generally refer to the ribs left after skinning pigs, cows, sheep and other animals. In addition to protein, fat, and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen, etc., which can provide calcium for young children and the elderly.

Precautions for cooking soup

Boiling soup is one of the common methods of making soup. It refers to water treatment of some raw materials and is a quick cooking method over high fire. The main ingredients of boiled vegetables are mostly processed into small slices, shreds, knife-shaped or made into balls, and there are many finished soups. This method of making soup is prone to foaming, which needs to be removed. The soup made by this cooking method is tender and refreshing, light and relieves greasiness.

The method of cooking soup is somewhat similar to that of boiling soup, but boiling soup takes longer than boiling soup. To cook soup, put the main ingredients in the soup or water, bring to a boil over high heat, then switch to medium or low heat and cook slowly. It is worth noting that during the soup cooking process, the soup should be added all at once. Do not add more in the middle. There is no need to thicken the soup, otherwise it will affect the taste. The soup made by this cooking method has a fresh taste and is half and half.