the best preparation method of sparerib soup

materials

5g sparerib, half root of Chinese yam, proper amount of Chinese wolfberry, one carrot, proper amount of ginger, 1 teaspoon of cooking wine, a few drops of white vinegar, one star anise, proper amount of salt

Method

1. 5g sparerib, half root of Chinese yam, proper amount of Chinese wolfberry, one carrot, and so on.

2. Wash the yam, peel it off and cut it into hob blocks for later use; Carrots are also cut into hob pieces.

3. Put half a pot of clean water, add the cleaned ribs and boil them with high fire. At this time, a layer of foam will appear on the noodle soup, which is the boiled blood. Turn off the fire and take out the ribs and wash them.

4. put a proper amount of water into the casserole and bring it to a boil (enough water is put at one time, and no water is added in the middle). add the ribs, ginger, cooking wine and star anise together, and bring to a boil with high fire and then turn to low heat.

5. At this time, adding a few drops of white vinegar can not only dissolve the calcium in the ribs into the soup, but also make the soup more delicious. Don't add too much vinegar, or the ribs will go bad.

6. After cooking for one hour on low heat, add yam and carrot, cook for another hour on low heat, and season with Lycium barbarum and salt.

Tips for stewing ribs with potatoes

1. It is soft after stewing with newly listed small potatoes.

2. The ratio of salt and sugar in stew is 2: 1.

3. Adding rock sugar before juice collection can increase the color, and the ratio of rock sugar to sugar added before is 1: 1.

4. Put the salt later.

5, simmer slowly. The meat stewed in iron pot is fragrant but not firewood. It smells like a farmhouse.

6, don't fry the sugar, not greasy. Brown sugar is healthier and easier to color.