Answer

Watercress and Pork Ribs Soup

Ingredients: One pound of ribs and a handful of watercress. Seasoning: one tablespoon of wine, one teaspoon of salt.

Method: Wash the ribs, blanch them first to remove the blood, rinse off the foam, add fifteen cups of boiling water and bring to a boil, add a tablespoon of wine, reduce the heat to low and pick off the young leaves of the watercress. , wash the stems, put them into the ribs and cook together, wash the young leaves and set aside. When the ribs are cooked, remove the vegetable stems, season with salt, add the watercress leaves and cook until soft, then serve.

Important reminder: The flavor of this soup lies in the aroma of bone and watercress after the ribs have been stewed for a long time. Therefore, the ribs do not need to be too lean or have too thick meat layer. Thick bones or ribs can be used. Stew the watercress stems first until they are fragrant and then remove them, then add the young leaves. This can keep the aroma of the watercress in the soup and you can also eat the green vegetables. If you put them in the pot together, the leaves will turn yellow after being cooked for a long time.

Vegetable ribs soup

Ingredients: One pound of ribs, half a cabbage, and two tomatoes.

Seasoning: three tablespoons of flour, half a tablespoon of salt, one cup of water, a little pepper.

Method: Blanch the ribs first, remove the blood, rinse and remove the foam, then boil in boiling water, reduce the heat to low, and cook for half an hour. Add cabbage and pork ribs and cook together. Add tomatoes when they are tender. In addition, use Erda Zitong flour. When it is slightly yellow, slowly add water and stir-fry until it becomes a paste. Pour it into the pork rib soup and bring to a boil. Add salt to taste. When the vegetable ribs are tender and fragrant, turn off the heat, scoop out, sprinkle a little pepper, and serve.

Important reminder: Ribs are the best choice for cooking soup. Although the meat layer is thin, it is leaner, has less oil, and has a tender texture. The price is also cheaper than short ribs. Cabbage needs to be cooked well to taste, but it should not be cut into too small pieces. It should be torn into slices by hand. The taste will be better if it is cooked until soft.

Pork Rib Crispy Soup

Ingredients ∶ Twelve taels of short ribs, one white radish, and two coriander stalks. Seasonings: 1 tablespoon wine, 1 tablespoon soy sauce, 1/2 cup sweet potato starch. Seven wrists of stock and one teaspoon of salt.

Method: Wash the short ribs, add seasonings and mix, marinate for ten minutes and then fry in crispy fish. Peel and cut the white radish into pieces, put it in a stew pot, add the stock and steam for ten minutes, then add the fried pork ribs and steam for twenty minutes. Season with oil and salt and serve. Add a little chopped coriander when eating.

Important reminder: Chop the spareribs into smaller pieces to make them easier to fry. Since they need to be steamed after frying, they must be fried for a longer time. The short ribs are marinated first and then dipped in sweet potato starch and fried. If they are marinated together, the sweet potato starch will easily absorb the seasoning, making the short ribs tasteless.