Stewed pork ribs is a recipe for young and old, healthy and nourishing, suitable for all seasons. Below I have prepared the ingredients to put in the stewed pork ribs, I hope it will help you!

Wild Rice Stewed Spare Ribs Soup

Ingredients

Wild Rice is wild rice bamboo shoots, also known as Zizania bamboo shoots in Guangdong. Because it is a small head, the appearance is like a small leg, coupled with the meat ***, and the beauty of the leg of the name, the name is good to hear, is afraid to eat when you can not help but think about it, huh? Wild rice is generally used to fry more, but in fact the soup is also very good, sweet and tender, both detoxification and elimination of dampness, it is worth a try.

Practice

1. Strip wild rice of its green coat, and cut off the hard stems, wash, and cut into pieces about 3 centimeters long;

2. Wash the ribs and cut them into small pieces, and then boil for a short time.

3. mushrooms rinsed with water soaked soft *** cut off the mushroom tips can also be used in soup ***;

4. carrots peeled and cut into about 3 cm long pieces; green onions washed and cut scallions;

5. pot of water to boil, put the ribs, carrots, mushrooms and ginger boiled over high heat for 20 minutes, and then into the wild rice into medium-low heat to boil for half an hour, sprinkle green onions, under the salt can be eaten!

This is a very good way to make sure that you have the right amount of water.

Effects:

Clearing heat and removing dampness, detoxification and laxative, tonifying the body and breast milk.

Spare Ribs Soup

Ingredients

Spare Ribs, Shiitake Mushrooms, Needle Mushrooms, Ginger

Practice

1.

2. Put a few slices of ginger in enough water, stew or pressure cooker.

Instruments

15 grams of sliced ginseng, 10 grams of dried Chinese mountain slices, 5 grams of wolfberries, 5 grams of ginger, elbow stick a, 2000 grams of water, 5 grams of yellow wine, 5 grams of salt.

Practice:

1. Pork elbow into the cold water to boil, fish up and spare.

2. Remove the blood from the pork elbow, add Codonopsis, Chinese yam, ginger, add enough water to boil on fire.

3. Cook in yellow wine after boiling, skim off the foam.

4. Turn the fire boil 90 minutes.

5. Finally, add salt to taste on it.

Cooking parts: keel bone is the pig's vertebrae, and is often used as one of the ingredients of the stew.

Nutritional analysis: If you use it to make soup, choose the middle and back section with the tail is better. And the front section of the keel is suitable for eating with sauce. There is not much meat on the bone, and it is low in fat, so it is suitable for summer soup.

Cooking method: chop the keel into pieces, blanch, and then cook on low heat for 40 minutes, and before leaving the pot, you can put some chopped winter melon pieces, or lotus root pieces, which can increase the effectiveness of the cooling effect of removing fire. Zhang Liang reminded everyone, in the cooking of the bones at the same time, if you can put in some green beans at the same time to cook together, summer drink will be more refreshing.

Recommended dishes: dragon bone corn carrot soup

Ingredients: dragon bone *** pig's big bone ****, corn *** some places called bao gui ****, and carrots.

Practice:

1. Put the big bones with boiling water over, wash away the bloody flavor.

2. Then throw it inside the water to cook.

3. Boil on high heat and then turn the heat down to simmer for about 10 minutes, under the corn and carrots, and then keep cooking until the soup becomes thick and light white until.

4. Put a little salt and monosodium glutamate.