Materials

Main ingredient: 500g pork ribs

Applications: 1 corn, 1 carrot, 100g string beans, 1 small piece of ginger, 1 cinnamon, 2 star anise, 20 peppercorns

Seasonings: 3 tablespoons of soybean paste (45ml), 15g of sugar, a pinch of salt

Practice

The practice

All kinds of spices into the stewing bag. p>Corn cut into segments, carrots cut into hobnail pieces, bean curd remove the tendons and then broken into 5 cm on the section, ginger slices, a variety of spices into the stew package;

2. Boil water in the pot, water boiled into the spare ribs, cook over high heat until the emergence of froth, ribs become white, with a colander fishing out; saucepan rinsed and rejoined the spare ribs, poured into the boiling water, the amount of water to the surface of the meat shall be no more;

3. Add Three tablespoons of soybean paste;

4. then add sugar; put ginger and stew package, cover with a lid and simmer on medium heat;

5. soup boiled, turn the heat down, cook for 40 minutes, then add beans, corn, carrots, and continue to cook for 10 minutes, according to personal taste, seasoned with the right amount of salt can be.

Daily Practice

Onion, ginger, garlic, monosodium glutamate, salt, star anise, sugar, stewing material, orange peel vinegar: in order to get out of the bones in the oil, calcium those gadgets. Just put less in when frying, don't get out of the flavor.

Sugar: something to make the meat more rotten, and vinegar a reason, ditto, out of flavor you are responsible for.

Salt is the last thing to go (you don't need too much salt).

The other thing is that the ribs before frying water over a bit, the foam to go. Then after bursting the ingredients, a brain thrown into the pot to go, pouring water with boiling water, do not use cold water.

Stewing time is up to you, and I don't think you'll have the time to pinpoint it. By and large, the longer you simmer, the better. If you want to eat ribs but also drink ribs soup, can only be the ribs stewed in less material, is the ribs do out, you look at it too white color is too clear, eat too light, this degree of the most suitable for soup. (not usually that, eat the ribs and then drink soup, salty and no other flavor, light to the mouth stuffed buns), that ribs, and then processed, of course, is willing to eat light better, then directly to do the soup well. Practice two

The frying pan boil water, water boiling will cut the ribs into. Turn off the heat immediately and fish out the ribs. Re-boil the water to boil, add: green onion, ginger, soy sauce, vinegar, cooking wine, sugar, salt.

Note:

1, vinegar less, soy sauce more, see the color is almost ready. Sugar and salt to taste.

2, then high heat to low heat, cover the pot slowly stew. In the middle of the often turn a little, to prevent burning wither. When the water is almost dry, it is good. Put green onions to start the pot.

Stewing ribs tips

●Stewing ribs put some vinegar, can make it easy to cook. It can make the calcium, phosphorus, iron and other minerals in the ribs dissolve out, which is good for absorption and higher nutritional value.

White radish stewed spare ribs

White radish is known as ginseng, which is rich in nutrients and has the effect of nourishing and moisturizing the heart and promoting qi and blood circulation, and children with colds and flu, coughing and phlegm, can see the effect of eating this dish (or drinking soup), can be seen immediately after the effect.

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Stewed Spare Ribs

Raw Material:

1000 grams of pork ribs, 500 grams of white radish, green onion, ginger, cooking wine, pepper, pepper, salt, each appropriate amount.

Making:

1. Pork chops chopped into small pieces, into the boiling pot blanch, fish out with cool water rinse clean, re-entry into the pot of boiling water, put onion, ginger, cooking wine, pepper, cook and stew 90

minutes on medium heat, fishing out the bones; white radish peeled, cut strips, blanch in boiling water, to the taste of raw.

2. The pot of boiled ribs soup continue to boil, into the ribs and turnip strips, stewed for 15 minutes, meat rotten, radish soft that is.

Note: Turn off the fire before putting salt. The white radish will turn black and have a bitter taste if salt is put in early.

Features:

There is a clear flavor of radish, pork ribs are delicious, and the soup is fresh and delicious.