Pork ribs and potato soup is one of my favorite soups. Cream sparerib soup with cooked crisp potato chips is a perfect combination. You don't need to put a little monosodium glutamate at all, you can be as fresh as possible. Restore the original mellow flavor of food. When the soup is cooked, the room is full of fragrance and meat. When potatoes are cooked, they also absorb the perfect meat flavor and become more delicious.
Cooking: 1. After buying ribs, cut them into pieces and rinse them with water. First, boil them in cold water to remove floating foam. This is the general procedure for cooking soup in cook the meat. It should be emphasized that using cold water to add ingredients and cooking together, instead of using hot water to add ingredients, can better force the blood out and then the soup will be cleaner. 2. ribs should be fried in hot oil in advance. I usually like to stir-fry onion and ginger, add ribs and stir-fry, and then cook with cooking wine. This smell really makes my mouth water. Clear soup, like boiled fish soup, milk soup is a perfect combination of water and oil. Fried ribs can also be made with Corning transparent crystal pot. To cook soup, you should heat the water. After adding enough hot water, boil on high fire for about 15 minutes, then turn to low heat and keep it slightly boiling, so that it tastes better, and add salt for the last time. However, the amount of water will be slightly reduced when cooking, and the concentration of ribs soup is very high, so when cooking, the amount of water should be added at one time. Recipe practice: 400g pork chop, two potatoes, one onion, four slices of ginger, two teaspoons of salt, one teaspoon of oil and 5ml of cooking wine.
1. Cut the ribs and wash them.
2. Put it into the pot, pour cold water into the fire to boil, skim off the foam, and remove it for later use.
3. Heat a teaspoon of oil in the pot, add onion and ginger and stir fry until fragrant.
4. Pour in ribs, add 5ml cooking wine and cook until fragrant.
5. Add a lot of hot water, cook on high fire for about 15 minutes, turn to low heat, stew for about 1 hour, and add the cut potato chips.
6. Cover and cook for 10 minutes. Finally, add 2 teaspoons of salt to taste and sprinkle with chopped green onion.