Front row with neck (or ribs)

scallion

ginger

A little starch

salt

green vegetables

Stewed ribs soup, how to stew ribs tender but not firewood. The practice?

1. Stewed bone soup, I like to choose the front row with neck (actually, I prefer the neck bones in the circle).

The meat in this part is particularly tender and fleshy. The key price is cheaper than the big row. If you don't like this part, you can choose the big row.

I'll choose this place for stew, but I'll choose the big row for braised pork ribs or sweet and sour pork ribs.

2. Chop the bones, wash the blood, and pick them up for later use.

The black pork I chose only needs to be washed with blood. If the meat you bought is fishy, you can soak it in cooking wine first.

3. Put a little salt and a little starch into the bone (don't add too much), add onion and ginger and grab evenly. (Grabbing to sticky hands) If there is no sticky hands, you can add some salt.

Marinate for about 2 hours. Mix it halfway. If it is too hot, remember to put it in the refrigerator. (If you don't have time to do it, it's okay to marinate it until the next day.)

4. Put the oil in the pot, add the ginger slices, add the marinated bones and stir fry over low heat. (No onion and ginger in the pickled bones)

5. Stir-fry over low heat until the bones are slightly yellow.

6. Add water to the fire and stew, adding a little less salt in the middle, because the ribs have been marinated before. (The amount of salt is added according to your own taste.)

7. Put some small vegetables in the bone soup. The vegetables are especially delicious now. (Actually, children will like it better if they put corn in it.)

8. The ribs made in this way are especially tender and the meat is not firewood at all.

9. There is really a lot of meat on the bones, tender but not firewood is especially suitable for children and the elderly.

Tips

1. Remember to wash the blood of the ribs, and the soup is not white if it is not cleaned.

2. When pickling ribs, be sure to catch them until they stick to your hands.

3. Don't add too much starch, it will make the soup turbid. (There is no need to add starch, as long as the ribs are sticky and look like starch.)

4. In this way, you can also marinate shredded pork, put salt in shredded pork until it sticks to your hands, add some soy sauce, shredded ginger and salad oil to catch it evenly. The starch can be left here, and the effect is the same as that with starch. I think it's refreshing to fry shredded pork without starch.

This is just my method. If you have a good method, please share it.