Pork ribs soup is delicious, nutritious, and very nourishing. It is very suitable for consumption when it is cold. Spare ribs soup is simple to make, but everyone makes it differently. Some people stew it directly, and some people blanch it first. The result is woody and fishy, ??and the soup is black in color, which is not delicious at all.

How to stew pork ribs soup? Today I will share with you the experience of a chef. My uncle is the head chef of a restaurant, so the ribs cannot be stewed directly! Make 5 o'clock to ensure that the soup is thick white, delicious and not fishy at all. Friends who like to drink pork rib soup, please save it, it is simple and practical.

Stewed pork ribs

Prepare fresh pork ribs, lotus root, red dates, wolfberry, green onions, ginger, salt, white pepper, cooking wine, cooking oil, etc.

Method

The first step is to rinse the ribs with clean water, chop them into small pieces, put them in a basin, add an appropriate amount of water, and add a spoonful of salt, stir evenly and soak for 1 hour. . Soaking can soak out blood and impurities and reduce the fishy smell. Many people skip this step.

The second step is to wash the lotus root, peel it, cut it into large pieces, and soak it in water to avoid oxidation and blackening. Rinse red dates and wolfberries. Cut the scallions into sections and the ginger into slices.

Step 3: Pour water into the pot, put the ribs into the pot under cold water, add scallions, ginger slices, and cooking wine, blanch the water over high heat, skim off the foam, and take it out after 5 minutes. Rinse well with hot water and drain.

Step 4: Heat the oil in the wok, add the spareribs and stir-fry over low heat until the aroma is fragrant and the color turns golden. Add an appropriate amount of green onions and ginger slices and saute until fragrant. If you stir-fry it before stewing, the pork ribs soup will be more fragrant and the soup color will be thicker and whiter.

Step 5: Pour enough boiling water at one time, bring to a boil over high heat, transfer the meat and soup into the pressure cooker, add lotus root, pour in a spoonful of white vinegar, cover the lid and heat, and let it breathe. Press for 20 minutes, turn off the heat and release the pressure. When we cook the ribs, we can also add a little more vinegar to make the ribs simmer tender quickly, which is very easy to use.

The sixth step is to add red dates, wolfberry, appropriate amount of salt and white pepper to taste, and continue to press for 5 minutes. The delicious and thick white pork ribs soup is ready.

The chef has something to say

Stewing pork ribs is not difficult, but you need to master a few skills to make it delicious and not fishy, ??and the soup is thick and white.

① Before blanching the ribs, soak them in water for 1 hour to fully soak in the blood to reduce the fishy smell. Without blood, the soup will not turn black.

② When blanching the ribs, the pot should be placed in cold water, not boiling water, otherwise the meat of the ribs will be tight and not easy to stew, and the taste will be very bad.

③ Before stewing, fry the ribs first to release the fat from the ribs. This will make the flavor more fragrant and the soup will become thicker and whiter quickly. It is very good for the soup to turn white, so this step cannot be omitted.

④ When stewing the soup, adding an appropriate amount of vinegar can make the ribs stew quickly, release nutrients more quickly, and make it taste more delicious.

⑤After the ribs are stewed, add salt to taste. If you add salt as soon as the pot is cooked, the ribs will not be easily simmered and taste bad. Remember this.

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