Milky white soup is a combination of water and oil. Boiled spare ribs is soup becomes white practice as follows:

Preparation materials: 500 grams of spare ribs, 200 grams of winter melon, 1.5 liters of water, ginger moderate, 5 grams of yellow wine, 3 grams of salt, 5 grams of chicken powder.

1, pour the ribs in the pot, and boil the water.

2, add yellow wine, spare ribs to remove the blood foam.

3, add ginger and ribs, add 1, 5 liters of water, medium heat and cook for 30 minutes.

4, add winter melon, low heat cooking 10 minutes.

5: Add salt and chicken powder, stir well, serve and sprinkle with chopped green onion.

Expanded Information:

Precautions for Boiling Spare Ribs:

Adding a tsp of vinegar when cooking bone broth can dissolve the phosphorus and calcium in the bones in the broth and preserve the vitamins in the broth.

Before simmering the big bone soup, the big bones should be boiled, wash away the blood water floating foam, if the soup is not cleaned up, will affect the final soup color, this general cooking meat soup is this step, to emphasize, is to use cold water, put the ingredients, and boiled together, not hot water into the ingredients.

Big bone meat is best fried in hot oil beforehand, usually first with onion and ginger burst incense, put the ribs stir-fried, and then cooked into the wine, the flavor is really let a person drool. In fact, like cooked fish soup, the creamy broth is the perfect combination of water and oil.

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