My family usually eats pork ribs stewed in soup. I feel warm all over after taking a sip of the soup. It makes me feel more comfortable eating meat. In fact, the main reason is that this pork ribs soup is relatively simple and trouble-free to make. , about an hour before the meal, put the ribs into the pot and add water to stew until the meal is ready. You can enjoy it. The soup is milky white and the meat is tender and perfect.

So as you can see, my pork rib soup is all stewed, so that the soup is not greasy, light and smooth, so I recommend these 3 kinds of seasonings when stewing the ribs. Don't add it, otherwise you will find that the color of the pork ribs soup is dark and not white, and the meat of the pork ribs is not tender. If it is heated to reduce the juice, it will become "braised pork ribs". What are these three ingredients? How to make the pork ribs soup white and not greasy? Details are below.

First: Sichuan peppercorns

This article focuses on how to stew pork ribs in white soup, so you should know why you don’t add “Sichuan peppercorns”, as the predecessors referred to it. "Pork without pepper", what I want to refer to is stewed pork or ribs without adding "Sichuan peppercorns". The addition of this seasoning to remove foreign substances and increase flavor will really cover up the "freshness" of the broth. The key is this type The seasoning is easy to lose color after being cooked for a long time, which will inevitably affect the pork rib soup and become unclear or white.

Second: Star anise

The principle is the same as not adding "Sichuan peppercorns". Star anise has a stronger taste and will have a bitter taste after being cooked for a long time. Other spices are needed to help cover it up. , not only covers the fresh flavor and meaty aroma of the pork ribs soup, but also makes the soup black. In fact, fresh pork ribs do not have that much fishy smell and peculiar smell, and only simple green onions and ginger are enough.

Third: Light soy sauce

Many people have this habit of adding a little light soy sauce when stewing soup, which is called "increasing freshness and flavor". In fact, no matter Whether you add it at the beginning or when it comes out of the pot is a big mistake. If you add light soy sauce at the beginning, the salt in it will tighten the meat of the ribs, making it difficult to stew and make the meat become chewy. If you add it at the end of the pot, This will make a pot of white or clear pork ribs soup cloudy, and the taste of soy sauce will also cover up the freshness of the pork ribs soup.

Ingredients preparation: ribs, one white radish, salt, cooking oil, appropriate amount of green onion and ginger

——Cooking steps——

Step 1: Fresh It is not recommended that you soak the spareribs in water for a long time to avoid loss of umami flavor, especially in summer when there is a risk of deterioration. My method is to use dry starch and clean water to grasp it several times, then rinse it with clean water, so that the starch water can be absorbed Bleeding water and impurities are also very clean.

Step 2: Put the ribs in the pot under cold water, add two slices of ginger and a small amount of cooking wine and start to blanch the water. After the water boils, cook for two minutes, then take it out and wash it with hot water. If you want the ribs to be fresh and tender, It is recommended to pay attention to the details. What I want to say here is that after blanching, rinse the ribs with hot water while they are still hot to avoid cold water stimulation that will cause the meat to shrink and become dry.

Step 3: Add cooking oil to the pot and heat it up. Add the drained pork ribs into the pot and stir-fry. This can not only remove the excess fat from the ribs, but also make the final pork rib soup whiter and brighter. If you have appetite, the stir-fried pork ribs can be taken out if they turn slightly yellow.

Step 4: Prepare another rice cooker to boil water, put the fried ribs directly into the boiling water, add ginger slices and green onion segments, add nothing else, cover and simmer for 40 minutes , during the stewing process, you can open the lid and skim off the fat and foam floating on the surface.

Step 5: Open the lid after 40 minutes, put the cut white radish into the pot, add salt to taste, then cover and simmer for 10 minutes, finally turn off the heat, sprinkle with chopped green onion, and serve. The soup contains meat. This kind of pork rib soup is white in color and tender in texture. When paired with white radish, it has a rich and layered taste. Don’t miss it.

Although pork rib soup is very simple to make, if you want the soup to be white and meaty, you need to pay attention to the following tips:

I am not good at cooking, so please give me some advice. , the above is the recipe for today’s pork rib soup. If you like this recipe, you can follow Ahu’s snack light, which will bring you different food articles every day. Thank you for reading.