How to stew ribs soup The biggest charm of drinking ribs soup should be that it has a sweet smell. When the ribs are cooked slowly with slow fire, the calcium and essence in the bone marrow are melted into the soup, which makes the soup very sweet! Coupled with radish, wax gourd, lotus root, yam and other vegetables, it is not only rich in calcium, but also rich in vitamins, with high nutritional value, and is especially suitable for developing teenagers, frail elderly people and people who especially need calcium supplementation. Therefore, Hong Kong and Taiwan's sparerib soup is a natural and delicious nutritional sacred product. To cook a pot of delicious sparerib soup, you must know the secret: First, choose ribs: it is best to have ribs or coccyx segments. Tube bone is not recommended. The reason why sparerib soup tastes good is that the bone marrow and nutrition of sparerib are boiled, so you can choose sparerib with large bones and lasting meat quality, such as coccyx segment or rib segment. Pork ribs are not suitable for soup. Moreover, it is not recommended to use tubular bone. Although its bone marrow is rich, it is too oily, and the soup is not clean enough and tastes bad. I strongly recommend the ribs here. The side of the ribs, as the name implies, is this one on the side of the whole ribs. A pair of ribs has only one side. If it is positioned, it should belong to the abdominal muscles. I wonder if there are any other places that specialize in selling ribs. We have it here, and the price is as expensive as that of a small row. But the taste is different, because it is close to pork belly and slightly greasy, so the meat is tender and easy to cook, the soup is delicious, and the ribs are delicious. 2. Purging: The content of purine in meat is high. The simple removal method is to put the cleaned pig bones in boiling water for 3 minutes, then take them out, and then change the water again and start to cook the soup, which can remove 90% of purine. 3. Remove dirt: Boil the pig bones in boiling water for 3 minutes and then take them out. It's best to wash away the blood stains and dirt attached to the bones with cold water, so that the soup can be clean enough and the surface of the meat can be tightened and cooked for a long time. Fourth, add enough water: add enough water at one time when cooking soup, and try not to add water in the middle. If you must add water, you should also heat it. The water consumption for cooking soup is generally 2.5-3 times the weight of soup. 1 kg of pork ribs, I usually use 5-6 bowls of water (about 1 0,000ml-1200ml, 4-5 cups of water). Fifth, enhance the flavor: now pork has a fishy smell, and some people like to add some ginger slices to the soup to remove this fishy smell. But I'd like to recommend dried oysters and old razor clam (pictured). It will bring unexpected and very sweet taste to pig bone soup. 6. Choice of container: It is best to use a crock or casserole for soup, and it is not recommended to use a metal pot. Pots and casseroles can transfer external heat energy to raw materials in a balanced and lasting way, and a relatively balanced environmental temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual infiltration lasts, the more delicious ingredients overflow, the fresher and more mellow the soup tastes, and the more crisp and rotten the raw materials are. Seven, cover tightly: in this way, we can not let the soup lose water quickly and lose its taste. Eight, small fire: the key to soup is: the fire is boiling, and the fire is slow. Slow fire can make the nutrients of the ingredients slowly penetrate into the soup. However, boiling soup is not good for health, so it is recommended to use electric purple sand tile vibration, which has low power and often makes the soup boil. If there is no electric purple sand tile, simmer it with minimum fire. Patience: Needless to say. It usually takes me about an hour and a half to cook soup with ribs on the gas stove. If you use electronic tiles, it takes two and a half hours. I'd like to add here that it is not recommended to use electronic tiles on ribs, which are easy to debond. Electronic tiles are recommended for the tail section. Ten, put vegetables and spices: especially perishable vegetables, such as radish, tomato, melon and so on. You have to cook the ribs 1 hour or so before adding them. Salt should also be put at the end. Vinegar is an exception. Adhere to the above points, it is difficult to make a good soup. The ribs soup cooked in this way does not add any vegetables, but only adds salt. It is really sweet and memorable. The ribs inside can be eaten with garlic juice. At present, it can not only prevent and control viruses, but also strengthen the body, which is a perfect match with ribs. My garlic juice method: two cloves of garlic mashed+1 tablespoon of black vinegar+1 tablespoon of sugar+half teaspoon of sesame oil+1 tablespoon of cold boiled water and mix well.