1. Stewed pork ribs with lotus root

Ingredients: 500 grams of pork ribs (small ribs are better), 2-3 long lotus root sections, 3-5 white scallions, some ginger slices, small 2 chili peppers, appropriate amounts of salt, MSG, chicken essence, fennel and Sichuan peppercorns.

Process: First cut the lotus root into wedge-shaped pieces, boil a pot of boiling water, and pour half of it into another pot. Put the lotus root cubes in one of the pots and cook over medium heat. Put fresh pork ribs in another pot, cook over high heat for 3 minutes, then pour out the oil and water, then put the whitened pork ribs into the pot with lotus roots, add ginger slices and green onion, cover and cook over high heat.

After about 10 minutes, when you open the lid of the pot again, the fragrance will come out. After stirring it slightly with a spoon, cut the small pepper into two sections, add an appropriate amount of peppercorns and fennel to the pot, and add Add a little salt, cover and simmer over medium heat.

Twenty minutes later, the smell of pork ribs filled the kitchen, making people want to taste the saltiness of the soup :). At this time, add an appropriate amount of chicken essence and salt to the boiling soup, mix it slightly, then cover and simmer on low heat for 10 minutes, then sprinkle some MSG, open the lid and simmer on low heat for about 2 minutes. 2. Stewed pork ribs with winter melon

The raw materials are 500 grams of pork ribs, 500 grams of winter melon, 1 piece of ginger, 1 aniseed, appropriate amounts of salt, pepper, and MSG.

Production process

1. Cut the ribs into small pieces, wash and drain; peel the winter melon and cut into appropriate pieces; chop the ginger. 2. Blanch the ribs in a pot of boiling water for 5 minutes, take them out and wash them with clean water. 3. Bring the ribs, ginger, aniseed and appropriate amount of water to a boil over high heat, then simmer over low heat for about 60 minutes. Add the winter melon and simmer for another 20 minutes. Remove the ginger and aniseed ingredients, and add salt and pepper. Add powder and MSG to the pot.

3. Stewed Pork Ribs with Shiquan Medicinal Materials

Shiquan Medicinal Materials:

10 grams of Chinese angelica, 10 grams of black dates, 10 grams of Chuanxiong, 10 grams of Rehmannia glutinosa, 10 grams of Atractylodes macrocephala, 10 grams of Codonopsis pilosula. 3 grams of cassia twig, 15 grams of white peony root, 10 grams of poria cocos, 6 grams of moxibustion licorice, 6 grams of astragalus, 15 grams of eucommia ulmoides, 2 slices of wolfberry, 15 grams of seasoning, a little salt

Method:

1. Add the tonic medicinal materials to 20 cups of water and boil it down to about 10 cups of concoction. Remove the medicinal materials and reserve the soup for later use.

2. Blanch the ribs with hot water and wash them, put them into the pot, add the prepared herbal medicine soup and rice wine, and simmer for about 1 hour. After the pot is removed, add salt.

4. Seaweed braised pork ribs

Ingredients: pork chops, dried kelp, green onions, ginger, coriander

Seasoning: refined salt, cooking wine, Lee Kum Kee light soy sauce, MSG, Sesame oil

Production process:

1. Cut the ribs into pieces, wash them, blanch them in boiling water, soak the kelp in warm water until soft and slice them into slices, and slice the green onions and ginger into slices.

2． Pour water into the pot, add the blanched pork ribs, kelp, onion and ginger, stew with seasonings and water until crispy and fall off the bones, sprinkle with coriander and sesame oil.

Features: The soup is delicious, soft and fragrant.

Warm reminder:

1. The ribs should be fresh, preferably soaked in warm water

2. When stewing, the heat should be high first and then low.

5. Corn Cob Stewed Pork Ribs Soup

Ingredients: 400 grams of corn cobs, 200 grams of radish, and 200 grams of short ribs.

Operation: Cut corn cobs and radishes into small pieces. Drain the water from the small potatoes, add cooking wine, and simmer with corn cobs and radishes for 40 minutes.

Function: Corn, sweet and flat in nature and flavor, has the effects of regulating appetite, lowering lipids, diuretic, choleretic, and lowering blood pressure. Radish is sweet in nature and slightly cool in taste. It has the functions of smoothing qi and diuresis, relieving cough and reducing phlegm, digesting food and strengthening the stomach, clearing away heat and detoxifying. Ingredients for making red bean and pork ribs soup: Ingredients: 150 grams of adzuki beans, 480 grams of pork ribs (large ribs) Accessories: 5 grams of tangerine peel Seasoning: 3 grams of salt Method for red bean and pork ribs soup: 1. Soak red beans and tangerine peel with water and wash; 2 . Wash the ribs with water and cut into pieces; 3. Use an appropriate amount of water and simmer over high heat until boiling; 4. Add red beans, ribs, and tangerine peel and simmer over slow heat until the red beans are cooked, add salt to taste, and drink. Health Tips 1. This soup strengthens the spleen and appetite, replenishes blood and nourishes the skin; 2. Regular drinking of this soup can nourish the body, and it is simple but not drying, so it is suitable for the whole family to drink. If you have blood deficiency, anemia, pale complexion, dizziness, dizziness, mental fatigue, or blood loss and should not be inactive after blood loss, you can cook this soup with meals as dietary therapy; 3. Red beans can not only replenish blood, but also have the effects of reducing swelling and diuresis. 4. This soup is an economical and convenient tonic soup.

How to make sweet and sour pork ribs: 1. Prepare 750 grams of pork ribs, one spoonful of cooking wine (you can do without cooking wine and white wine), two spoons of soy sauce, three spoons of sugar, four spoons of vinegar, and five spoons of water (use the spoon we usually use to drink soup) Put the above five condiments together and prepare some ginger, green onions, and star anise.

2. Chop the ribs into small pieces of three to four centimeters long, and then put the ribs, green onions, ginger, and star anise in a pressure cooker filled with water. The water in the pot will only cover the ribs. When the water in the pot boils, we take out the blood foam and pour it out, then cover the pot and turn off the heat after ten minutes of steaming. Remove the ribs and set aside. The soup we cooked the ribs in can also be used to make stock.

3. Put a little base oil in the pot, add the chopped ginger and garlic and stir-fry until it smells fragrant. Add the ribs and stir-fry quickly, then pour in the condiments we prepared and add a small amount of salt. Then cover the pot, bring to a boil over high heat, then reduce to low heat and simmer slowly. When the water in the pot is almost dry, you can turn off the heat and put it on a plate. Delicious sweet and sour pork ribs are ready.

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.

Golden Needle Pork Ribs Soup

Ingredients: Twelve taels of short ribs, half a tael of golden needles, and two slices of ginger.

Seasoning: one tablespoon of wine, one teaspoon of salt.

Method: Wash the ribs, blanch them to remove the blood, rinse them, put them into a stew pot, pour a tablespoon of wine, add ginger and add 7 tablespoons of boiling water. Steam for twenty minutes. After the golden needles are soaked until soft, first remove the hard knots on the stems, and then tie each root. Wait until the ribs are cooked and soft, and then steam them. After ten minutes, add salt to taste and serve.

Key tips: If you like to eat more meat, you can choose ribs with thicker meat layer, but they are fatter and the soup is slightly oily. Spare ribs with thin meat layer are leaner, have more bones and less meat, and each has its own flavor. The golden needles are tied into knots and will not fall apart after steaming, making them crispier to eat.

Bitter Melon and Pork Ribs Soup version1

Ingredients: Twelve taels of pork ribs and one piece of bitter melon.

Seasoning: one tablespoon of wine, one teaspoon of salt.

Method: Blanch the pork ribs and remove the blood, then add a tablespoon of water and wine to the stew pot and steam for 20 minutes. Wash the bitter melon, cut it open, remove the seeds, cut it into large pieces, put it into the ribs and steam it for 20 minutes. Season with oil and salt and serve when cooked and soft.

Important reminder: This soup can also be cooked directly over the stove, but the soup will be turbid, and the steamed soup will be more refreshing. White balsam pear is tender, green balsam pear is crisper, and those with larger kernels will have a lighter bitter taste.

Bitter melon and pork ribs soup version2

500 grams of bitter melon, 400 grams of pork ribs, appropriate amount of green onions, ginger slices, Shaoxing wine, salt and MSG.

Method:

1. Remove the stems and flesh of the bitter melon and cut into pieces; wash the ribs and cut into small pieces.

2. Add an appropriate amount of water to the pot, bring to a boil, add the ribs and cook to remove the blood foam, remove and wash.

3. Heat the pot, add the pork ribs and water, bring to a boil over high heat, skim off the foam, add green onion slices, ginger slices and Shaoxing wine, switch to low heat and cook until the pork ribs are cooked. Add bitter melon and cook for about 10 minutes, then add salt and MSG to taste.

Microwave oven method: Add pork ribs and water, boil the soup over high heat for 6 minutes, skim off the foam, then add green onion slices, ginger slices, and Shaoxing wine, then cook over medium-low heat for 20 minutes. When the ribs are cooked, add the bitter melon and first use high heat for 3 minutes, then medium and low heat for 10 minutes.

Important tips: Wait until the ribs are cooked before adding the bitter melon, otherwise the melon will easily fall apart; use chicken powder instead of MSG for a better taste; this soup has a heat-relieving and antipyretic effect, and is easy and convenient to use in the microwave. It’s a great summer treat.