Ingredients: ribs 500g, kelp knot 150g, onion slices, ginger slices, refined salt and sesame oil.

Method:

1. The kelp is blistered, and it should be washed and controlled for later use; Wash the ribs, cut into pieces and soak the hair.

2. Add 1 0,000 grams of clean water to a clean pot, add ribs, onions and ginger slices, bring to a boil over high fire, skim the floating foam, pour in kelp pieces, then boil over high fire, stew for about 1 hour, take out ginger slices and onions, season with refined salt and pour in sesame oil.

Features:

This soup is rotten to the bone and kelp is slippery. The whole dish is delicious and the soup is fresh. Efficacy: "Ben Feng Jing Yuan" said that pork has the effect of "nourishing liver and benefiting essence and blood".

According to the "Interesting Life Diet Spectrum", kelp has the function of "external thinness, carbuncle, fistula and hemorrhoids, which can be treated".

Therefore, braised ribs with kelp can relieve the pain of patients with systemic or local itching of limbs.

2 carrots and ribs soup

Besides vitamin A, carrots also contain certain nutrients such as sugar and protein, which can promote the production of hemoglobin, so they have the effect of enriching blood. Ribs can strengthen bones. This soup has the effects of moistening dryness, nourishing yin, nourishing tendons and strengthening bones.

Raw materials:

250-300g of carrots and ribs, 2 slices of ginger, cooking wine, salt, onion and monosodium glutamate.

Making:

Wash carrots and ribs, cut into pieces, and add appropriate amount of water. Put the pot on medium heat and stew for about 2 hours. Add cooking wine, salt, ginger and onion when taking out the pot, cook for another 20 minutes, and add monosodium glutamate. Other condiments can be added according to people's preferences, such as rice vinegar, so that the calcium in the soup can be absorbed more easily.

Features:

Pork is fragrant, carrots are rotten, and meat and soup are delicious.

3 watercress sparerib soup

Materials:

A catty of ribs and a handful of watercress. Seasoning: one tablespoon of wine and one teaspoon of salt.

Exercise:

Wash the ribs, blanch the blood, rinse off the foam, add 15 cup of boiling water to boil, add a tablespoon of wine, and turn the heat down. First, pick the tender leaves of watercress, wash the stems and cook them together in ribs. Wash the tender leaves for later use. When the ribs are cooked, remove the pedicle, season with salt, add western cabbage leaves and cook until soft.

Key tip:

The taste of this soup lies in the fishy smell of bones and douban taste of ribs after long-term stewing, so the ribs need not be too thin or too thick, but thick bones or ribs. Stems of watercress are stewed, and then tender leaves are added, so that the soup can keep the flavor of vegetables and the vegetables can be eaten. If you put them in the pot together, the leaves will turn yellow if they are cooked for a long time.