The must-know tips for making a good pot of ribs soup:

One, choose the ribs - preferably the side or tailbone section of the ribs. It is not recommended to use the barrel bone.?

Rib soup is good because of the simmering of the bone marrow and nutrition of the ribs, so you can pick the larger bones, meat more resistant to cooking ribs, such as tailbone section or rib section. Ribs with more meaty tenderloin parts are not suitable for soup. Moreover, it is not recommended to use barrel bone, although its bone marrow is rich, it is too oily and the soup is not clean enough and has a bad taste. Here I highly recommend ribs side (see picture). Rib side, as the name suggests, is the one on the side of the whole rack of ribs. There is only one side of a pair of ribs. If we're talking about its part, it should belong to the belly rib. I don't know if they specialize in selling rib sides elsewhere, we do here, and the price is as expensive as the chops. But the taste is not quite the same, because of its close to the pate and slightly with fat, so the meat is tender, easy to cook, soup flavor is very good, and the meat of the ribs is also delicious. This is the side of the ribs?

Two, go purine. Meat contains high purine, remove its simple way is to make soup before the first cleaned pork bones into the boiling water for 3 minutes after fishing, re-exchange the water and then start making soup, so you can remove 90% of the purine. Just into the water ribs 3 minutes after the ribs, you can see the water has been very turbid three, in addition to dirt. Pork bones into the boiling water for 3 minutes after boiling out, it is best to use cold water to rinse off the blood and dirt attached to the bones, so that both the soup can make enough clean, but also can make the meat surface tight, durable cooking.

(Borrowed from the former boil pork knuckle soup when the photo, because the rinse pork ribs with this same technique, this time I did not specifically shoot)?

Four, add enough water. When making soup, you should add enough water at once, and try not to add more water in the middle. If you must add water, you should also add hot water. The amount of water used to make soup is usually 2.5-3 times the weight of the soup ingredients, I usually use 5-6 bowls of water for 1 pound of ribs (about 1000ML-1200ML, 4-5 cups of water).?

Fifth, increase the flavor. Nowadays, pork has a fishy flavor, remove this flavor, some like to add some ginger in the soup. But I want to recommend using dried sea oysters and dried old razor clams (pictured). It will bring a surprisingly very sweet flavor to the pork bone soup.?

Sixth, choose the container - the best choice of soup tiles or casserole, do not recommend using metal pots.

Tile pots and casseroles can be balanced and persistent external heat transfer to the raw materials inside, and the relative balance of the ambient temperature, but also conducive to the interpenetration of water molecules and food, the longer this interpenetration is maintained, the more overflow of fresh ingredients, the more the taste of the soup will be more fresh and mellow, the raw materials of the texture of the more crunchy.

Seven, cover tight lid. So as not to let the soup water loss fast, and loss of flavor.?

Eight, small fire boil. The key to soup is: martial arts fire boiling, slow simmering fire. Small fire slowly boil, can let the nutrients of the ingredients slowly penetrate into the soup. But more rolling soup is not conducive to good health, so it is recommended to use electric Zisha Wajing, power is small, often make the soup in the state of boiling but not boiling. If you don't have an electric tileset, use the smallest fire to slow cook.

Nine, have patience. This need not be said. I use the ribs side of the soup on the gas stove, usually about one and a half hours. If you use electronic wajing, micro-fire, two and a half hours is enough. I would like to add here that it is not recommended to use electronic wajian for the ribs, as they are easy to fall off the bone. Tail vertebrae section is recommended to use electronic Wajian.

Ten, after putting vegetables and seasonings. Especially easy to rot vegetables, such as, radish, tomatoes, winter melon, etc., have to let the ribs simmer for about 1 hour or more before adding. Salt should also be put in last. The exception is vinegar.