Teach you how to make simple various types of pork ribs soup
Watercress pork ribs soup
Ingredients: One pound of ribs and a handful of watercress. Seasoning: one tablespoon of wine, one teaspoon of salt.
Method: Wash the ribs and blanch them first to remove the blood. After washing away the foam, add fifteen cups of boiling water and bring to a boil. Add a tablespoon of wine. Reduce the heat to low and pluck off the young leaves of the watercress. , wash the stems, put them into the ribs and cook together, wash the young leaves and set aside. When the ribs are cooked, remove the vegetable stems, season with salt, add the watercress leaves and cook until soft, then serve.
Important reminder: The flavor of this soup lies in the aroma of bone and watercress after the ribs have been stewed for a long time. Therefore, the ribs do not need to be too lean or have too thick meat layer. Thick bones or ribs can be used. Stew the watercress stems first until they are fragrant and then remove them, then add the young leaves. This can keep the aroma of the watercress in the soup and you can also eat the green vegetables. If you put them in the pot together, the leaves will turn yellow after being cooked for a long time.
2. Vegetable ribs soup
Ingredients: One pound of ribs, half a cabbage, and two tomatoes.
Seasoning: three tablespoons of flour, half a tablespoon of salt, one cup of water, a little pepper.
Method: Blanch the ribs first, remove the blood, rinse and remove the foam, then boil in boiling water, reduce the heat to low, and cook for half an hour. Add cabbage and pork ribs and cook together. Add tomatoes when they are tender. In addition, use Erda Zitong flour. When it turns slightly yellow, slowly add water and fry until it becomes a paste. Pour it into the pork rib soup and bring it to a boil. Add salt to taste. When the vegetable ribs are tender and fragrant, turn off the heat, take them out, sprinkle a little pepper, and serve.
Important tips: Ribs are the best choice for cooking soup. Although the meat layer is thin, it is leaner, less oily, tender in taste, and cheaper than short ribs. Cabbage must be cooked well to taste, but it should not be cut into too small pieces. It should be torn into slices by hand. The taste will be better if it is cooked until soft.
3. Crispy Pork Ribs Soup
Ingredients: Twelve taels of short ribs, one white radish, and two coriander stalks. Seasonings: 1 tablespoon wine, 1 tablespoon soy sauce, 1/2 cup sweet potato starch. Seven wrists of stock and one teaspoon of salt.
Method: Wash the short ribs, add seasonings and mix, marinate for ten minutes and then fry in crispy fish. Peel and cut the white radish into pieces, put it in a stew pot, add the stock and steam for ten minutes, then add the fried pork ribs and steam for twenty minutes. Season with oil and salt and serve. Add a little chopped coriander when eating.
Important reminder: Chop the spareribs into smaller pieces to make them easier to fry. Since they need to be steamed after frying, they must be fried for a longer time. The short ribs are marinated first and then dipped in sweet potato starch and fried. If they are marinated together, the sweet potato starch will easily absorb the seasoning, making the short ribs tasteless.
4. Golden Needle Pork Ribs Soup
Ingredients: Twelve liang of short ribs, half a liang of Golden Needle, and two slices of ginger.
Seasoning: one tablespoon of wine, one teaspoon of salt.
Method: Wash the ribs, blanch them to remove the blood, rinse them, put them into a stew pot, pour a tablespoon of wine, add ginger and add 7 tablespoons of boiling water. Steam for twenty minutes. After the golden needles are soaked until soft, first remove the hard knots on the stems, and then tie each root. Wait until the ribs are cooked and soft, and then steam them. After ten minutes, add salt to taste and serve.
Key tips: If you like to eat more meat, you can choose ribs with thicker meat layer, but they are fatter and the soup is slightly oily. Spare ribs with thin meat layer are leaner, have more bones and less meat, and each has its own flavor. The golden needles are tied into knots and will not fall apart after steaming, making them crispier to eat.
5. Bitter Melon and Pork Ribs Soup version1
Ingredients: Twelve taels of pork ribs and one piece of bitter melon.
Seasoning: one tablespoon of wine, one teaspoon of salt.
Method: After scalding the ribs and removing the blood, add a tablespoon of water and wine into a stew pot and steam for 20 minutes. Wash the bitter melon, cut it open, remove the seeds, cut it into large pieces, put it into the ribs and steam it for 20 minutes. Season with oil and salt and serve when cooked and soft.
Important reminder: This soup can also be cooked directly over the stove, but the soup will be turbid, and the steamed soup will be more refreshing. White balsam pear is tender, green balsam pear is crisper, and those with larger kernels will have a lighter bitter taste.
6. Bitter melon and pork ribs soup version2
500 grams of bitter melon, 400 grams of pork ribs, appropriate amount of green onions, ginger slices, Shaoxing wine and salt.
Method:
1. Remove the stems and flesh of the bitter melon and cut into pieces; wash the ribs and cut into small pieces.
2. Add an appropriate amount of water to the pot, bring to a boil, add the ribs and cook to remove the blood foam, remove and wash.
3. Heat the pot, add the pork ribs and water, bring to a boil over high heat, skim off the foam, add green onion slices, ginger slices and Shaoxing wine, switch to low heat and cook until the pork ribs are cooked. Add bitter melon and cook for about 10 minutes, then add salt to taste.
Microwave oven method: Add pork ribs and water, boil the soup over high heat for 6 minutes, skim off the foam, then add green onion slices, ginger slices and Shaoxing wine, then cook over medium-low heat for 20 minutes. When the ribs are cooked, add the bitter melon and first use high heat for 3 minutes, then medium and low heat for 10 minutes.
Important tips: Wait until the ribs are cooked before adding the bitter melon, otherwise the melon will easily fall apart; use chicken powder instead of MSG for a better taste; this soup has a heat-relieving and antipyretic effect, and is easy and convenient to use in the microwave. It’s a great summer treat.
7. Hawthorn lotus leaf and pork ribs soup
[Raw materials/seasonings]
One tael of hawthorn, one corner of fresh lotus leaves, one corner of pork ribs, twelve taels of black plum, two pieces of raw barley, and one Two
[Production process]
Choose the ribs for soup, wash them, splash them with water, and cut them into pieces;
Use hawthorn, black plum and raw barley with clean water respectively. Soak and wash;
Wash fresh lotus leaves with clean water.
First put the hawthorn, pork ribs, black plums and raw barley into a clay pot, add an appropriate amount of water, simmer over high heat until the water boils, then switch to medium heat and simmer for about three hours, then add fresh charge. Roll the leaves slightly, add salt to taste, and drink.
Note that hawthorn has the effect of appetizing and aiding digestion; lotus leaves can clear away heat and relieve heat, and black plum can produce fluid and quench thirst; raw barley is good for dehumidification, and combined with nourishing ribs, the soup can relieve heat. Stomach-tonifying effects
8. Spare ribs and mushroom soup
Ingredients
500 grams of large ribs, 100 grams of fresh mushroom soup, and 100 grams of tomatoes. 15 grams of Shaoxing wine, 5 grams of refined salt, and 3 grams of MSG.
Preparation method
① Beat each large piece of ribs loosely with the back of a knife, break the bone marrow, add Shaoxing wine and salt and marinate for 15 minutes.
② Add boiling water to the vessel, add the large ribs, skim off the foam, add wine, low heat for 25 minutes, add mushroom soup, then high heat for 8 minutes, season with MSG and add tomato slices, bring to a boil That’s it.
9. Soybean sprouts, ribs and tofu soup
Ingredients:
1 box of tender tofu. 200 grams of soybean sprouts. Short ribs. 2 green onions.
Seasoning 1 teaspoon salt. 2 cups of stock. A little pepper.
Suitable for consumption:
1. Those with strong stomach fire and acne and pustules.
2. Those with poor excretion and prone to constipation.
3． Those with swollen and crimson lips, severe bad breath, swollen hands and feet, and postpartum breastfeeding.
Healthy Tips: Soybean sprouts and tofu stewed with pork ribs soup is rich in nutrients, elegant in taste, rich in protein and fiber, and is very suitable for people with strong spleen and stomach fire, indigestion, and poor excretion. It can promote gastrointestinal tract Peristalsis, clearing and reducing stomach fire. It can clear away heat and promote diuresis, and can help heal scars.
10. Spare ribs and corn soup
[Raw materials/seasonings]
1 pound of ribs, 3 sticks of corn, 8 to 10 cups of water
Salt 1/3 tbsp bonito MSG 1/3 tbsp sesame oil appropriate amount
[Production process]
(1) Wash the ribs and boil them with hot water to remove the blood, then Remove, wash, drain and set aside. Wash and cut corn into sections and set aside.
(2) Put all the ingredients and seasonings into the inner pot, heat to boil, then reduce to medium heat and simmer for about 5 to 8 minutes. Cover, turn off the heat, put into the pot, and simmer for about 2 hours. Ready to open and serve.
11. Spare ribs and lotus root soup
Ingredients: 500 grams of pork ribs, 1000 grams of lotus root, a piece of ginger, 1 tablespoon of Shaoxing wine, appropriate amount of salt and pepper.
Preparation method:
1. Chop the ribs into small pieces, wash and drain the water; peel off the skin of the lotus root, break it with a knife, cut it into appropriate pieces, and put it into clean water. Soak and set aside.
2. Heat the wok, heat the oil until it is 50% hot, put the meat pieces into the pan one by one and fry until the meat is cooked and set, then remove it. Heat the oil in the pot to 70% heat again, put the meat pieces into the pot and fry again. When the skin of the meat pieces is crispy and golden brown, remove and drain the oil and set aside.
3. Heat the wok again, add an appropriate amount of oil to heat, add minced onion, ginger, and garlic and stir-fry until fragrant, add Shaoxing wine, sugar, soy sauce, water, and chicken powder and bring to a boil, thicken with water starch, and pour Add the tenderloin pieces and mix well, pour in sesame oil and vinegar and serve.
Attachment: You can use starch, flour, etc. instead of rice noodles; when frying the meat, pay attention to the batter evenly and control the oil temperature; after the initial frying, clean up and remove the paste whiskers to make the meat fresh; The fried pieces should not be fried for too long and should be crispy on the outside and tender on the inside. You can add some chili oil when adding chopped green onions.
12. Carrot and Pork Ribs Soup (picture)
The weather is hot, and the body’s moisture is dried up little by little. It always craves soup and water to moisten it. Let’s have a bowl of Carrot and Pork Ribs Soup. Not only can it remove moisture and relieve heat, but it can also make your skin more hydrated.
1. Ingredients
100 grams of carrots, 1 gourd melon, 100 grams of ribs, and a little tangerine peel.
2. Production
1. Wash the carrots, ribs and tangerine peel respectively, cut the ribs into pieces and set aside.
2. Wash the gourd melon, peel off the hard skin, cut into chunks and set aside.
3. Add an appropriate amount of water to the clay pot, simmer it over high heat until the water boils, then add all the above ingredients, switch to medium heat and continue to simmer for 2 hours, and add a little MSG
13. Breast enlargement: Astragalus Pork Ribs Soup
[Ingredients]
500g pork ribs, 50g soybeans, 10 jujubes, 20g Huangmao, 20g Tongcao, ginger slices , salt in appropriate amounts.
[Preparation method]
(1) Wash the pork ribs and chop them into pieces; wash the soybeans, jujubes, and ginger; wash the astragalus and Tongcao and wrap them with gauze. Ready-made medicine package.
(2) Add water to the pot, bring to a boil over medium heat, add ribs, soybeans, jujubes, ginger and medicine packets, simmer for 2 hours, remove the medicine packets, add salt to taste and serve.
[Features]
The meat is fragrant and the soup is fresh. You can drink soup, eat meat, soybeans and jujubes.
[Efficacy]
This dish nourishes qi, nourishes blood and unblocks collaterals, and is suitable for women with dry breasts caused by weak qi and blood.
14. Yam, Clam and Pork Ribs Soup
Ingredients: Pork Ribs, Clams
Medicals: Yam, wolfberry, shredded ginger
Method: Wash the ribs, blanch them in boiling water, add water, yam and wolfberry, bring to a boil and simmer for about 20 minutes, then add clams, shredded ginger and other seasonings.
This soup tastes almost like clam and pork ribs soup! However, the natural hormones of yam can stimulate the development of breasts, and the cooked soup is sweet; it has no medicinal smell, so it is most suitable for girls who are afraid of the smell of traditional Chinese medicine!
15. Spare ribs soup
Efficacy: Nourishes the heart, nourishes yang and marrow, strengthens the body and resists aging.
Ingredients: 250 grams of pork ribs, 5 grams each of fine salt and green onions, 2.5 grams of ginger, a little cooking wine, and 25 grams of lard.
Preparation method: Wash the ribs and chop them into small pieces of 5 cm wide and 5 cm long with a knife. Heat lard or vegetarian oil on a hot stove until red, and fry the ribs for 10 minutes until they turn off-white. When the moisture in the pork ribs is fried, add salted ginger and simmer, add 450 ml of water, simmer over high heat for 2 hours, add MSG, cooking wine, green onion, move to a sand pot and simmer over warm fire for half an hour.
Usage: Take it empty stomach, 1 to 2 times a week, 1 small bowl each time, with meat or soup, or as a side dish.
Note: In addition to protein, fat, and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.
Indications: Physical weakness, fatigue and fever, nocturnal emission and turbid spermatorrhea, etc.
16. Kelp and pork ribs soup
Ingredients:
400 grams of pork ribs, 150 grams of kelp, appropriate amounts of green onions, ginger slices, refined salt, rice wine, and sesame oil .
Preparation method:
1. Soak the kelp, steam it in a basket for about half an hour, take it out and soak it in water for 4 hours. After soaking it thoroughly, wash it and control the water. Cut into long cubes; wash the ribs, cut along the bones with a knife, chop crosswise into sections of about 4 cm, boil in a pot of boiling water, take out and rinse with warm water.
2. Add 1000 grams of water to a clean pot, add ribs, green onions, ginger slices, and rice wine, bring to a boil over high heat, skim off the foam, and simmer over medium heat for about 20 minutes. Pour in the kelp pieces, boil over high heat for 10 minutes, remove the ginger slices and green onion segments, add refined salt to taste, and pour in sesame oil and serve.
Features:
The meat of this soup is so rotten that it falls off the bones, and the kelp is slippery. The whole dish is delicious and the soup is fresh.
Efficacy:
"Ben Jing Fengyuan" says that pork has the effect of "replenishing essence, nourishing the liver and benefiting blood".
"Suixiju Diet Spectrum" says that kelp has "the effect of treating skin tumors, scrofula, carbuncle, fistula and hemorrhoids". Therefore, stewing pork ribs with kelp can relieve the pain of patients suffering from systemic or localized skin itching mainly on the limbs.
17. Tieguanyin Pork Ribs Soup
Ingredients: 3g Tieguanyin tea, 300g short ribs
Ingredients: 120g fresh millet
Seasoning: 1 teaspoon salt
Preparation method:
(1) Steep Tieguanyin tea in 500 grams of hot water for 1 minute, filter out the tea leaves, and set aside the tea soup.
(2) Cut the short ribs into small sections (2 cm wide), blanch them in boiling water and wash them.
(3) Put all the ingredients into a round pot and simmer for 1 and a half hours. Just add salt to taste before serving.
18. Potato pork ribs soup
Ingredients: 10 taels of fresh pork chops (about 400 grams), 4 potatoes, 2 tomatoes, 1 teaspoon of salt, 12 grams of water Bowl
Method:
(1) Wash the spareribs, peel and wash the potatoes; peel the tomatoes and cut each into four parts
(2) Boil water in a straight clay pot, add the ribs and potatoes, bring to a boil over high heat, then simmer over low heat for about two hours, add tomatoes and bring to a boil
Notes:
(1) Blanch the tomatoes in boiling water, then soak them in cold water for a while, then they will be easy to peel
(2) Wash the potatoes, boil them in boiling water for a while, then take them out It is also easy to peel if you rinse it with cold water
19. Nourishing Yin and Nourishing Blood Pork Knuckles and Pork Ribs Soup
This soup has the effect of nourishing Yin and nourishing the lungs, nourishing blood and stomach. Suitable for all types of people to supplement in autumn and winter.
Ingredients: 1kg-5kg of pork ribs or pork knuckles. Ingredients: 20 grams of Codonopsis pilosula, 20 grams of Adenophora adenophora, 5 grams of ginger slices, 25 grams of Polygonatum odoratum, 10 grams of Chinese yam, 10 grams of lily, 10 grams of Yiren, 10 grams of Gorgon fruit, and 10 grams of lentils.
How to eat: First soak all the ingredients in water for half an hour, then wash the ribs or pork knuckles and bring to a boil with the ingredients over high heat; then cook over low heat until the meat is tender and add a little salt.
20. Hericium, Octopus and Spare Ribs Soup
Ingredients: About one tael of Hericium, three taels of octopus, twelve taels of pork ribs, one and a half lotus seeds, one tablespoon of wolfberry, A little ginger slices
Seasoning: appropriate amount of salt
Method:
(1) Soak the octopus and wash it; drain the ribs, wash them and drain them. Reserved.
(2) After the Hericium erinaceus is soaked, remove the stems and boil them in dilute salt water for about fifteen minutes. Take them out, wash them, wipe off the water, cut them into pieces, and set aside.
(3) Rinse the wolfberry seeds; soak the lotus seeds slightly, remove the core, rinse and set aside.
(4) Put all the above ingredients into the soup pot together, and pour in an appropriate amount of water. Boil over high heat until it boils, then switch to medium and small heat, and cook until the ingredients are thick enough and the soup is thick enough. Season with salt and serve hot for eating.
21. Clam, potato and ribs soup
Ingredients: 6 ounces of frozen clams, 8 ounces of potatoes, 4 ounces of tomatoes, 4 ribs, 12 ounces of ginger, four slices of green onion, and two strips of salt.
Method:
1 Thaw the clam meat, wash it, boil an appropriate amount of water, add two slices of ginger and green onions, drain the clam meat into the water, and then rinse it thoroughly.
2 Peel and wash the potatoes.
3 Cut the tomatoes into pieces, remove the seeds, and clean them.
4 Wash the pork ribs and rinse them thoroughly with running water.
5 Boil an appropriate amount of water, add clams, potatoes, tomatoes, ribs and ginger slices. After the water boils, simmer over low heat for two hours. Add salt to taste. Serve.
22. Burdock and Spare Ribs Soup
Cuisine Cantonese
Basic ingredients: 1 burdock and half a pound of pork ribs. A little salt and seasoning.
Method
1. Peel and wash the burdock, cut into long cubes or hob pieces, wash and scald the ribs to remove the blood.
2. Add ingredients (1) to water, simmer in a rice cooker, or boil directly into soup, season with flavor.
23. Tomato and pork ribs soup (picture)
Ingredients: 2 tomatoes, 600 grams of ribs, 1/4 cabbage, 2 corianders
Seasoning : 4 tablespoons tomato paste, 1 teaspoon salt, 4 tablespoons gravy.
Method:
1. Wash the short ribs, scald them to remove the blood and then rinse. Boil 10 cups of water, add the short ribs and cook until tender.
2. Wash the cabbage, cut it into small pieces, add it to the ribs and cook together. Finally, add the diced tomatoes, tomato paste and salt to taste.
3: Cook until all the ingredients are cooked, soft and slightly rotten, then add the gravy to thicken the gravy. When the soup becomes thick, turn off the heat and take it out. Sprinkle in the chopped coriander and serve.
24. Watermelon pork ribs soup
Ingredients: 759 grams of watermelon rind, 120 grams of pork ribs, appropriate amount of salt.
Method: Wash the watermelon rind, peel off the green clothing, cut into cubes, wash the ribs, add 8 cups of water, boil over high heat, add the cut watermelon mesocarp, and then simmer over low heat After cooking for 10 minutes, add a little salt to taste, and it is ready to eat, once a day.
Indications: summer heat, heatstroke, and ulcers in the mouth, tongue, and lips. People with high blood pressure can add white fungus to cook soup, and it can also be used as an ingredient for facial massage for women.
Note: People with spleen deficiency, dampness, diarrhea, fatigue, greasy coating should not take it
25. Brain-boosting walnut and pork ribs soup
Daily consumption of walnut cubes Cooking pork ribs soup can help enhance memory and nourish and strengthen the body. If you are tired from work, weak, or have memory loss, you may wish to drink more!
Ingredients: One pound of pork ribs, three ounces of walnut meat, and two ounces of walnut meat. 2. A small piece of tangerine peel.
Put the ribs into the pot and add a few slices of ginger in the water. After the water boils, continue to cook for 10 minutes, then remove and wash and set aside.
Soak the tangerine peel until soft and remove it.
Wash the seeds and put all the ingredients into a casserole.
Add six bowls of water
Bring to a boil over high heat, then simmer over low heat for three hours.
Remove the pot and add salt to taste.
The soup is ready! Drink it while it’s hot!
26. Ingredients for arrowroot and pork ribs soup
1000 grams of arrowroot, 50 grams of gorgon seeds, 500 grams of pork ribs Gram, six candied dates and one piece of tangerine peel. A little salt and MSG each.
·Method
① Remove the shell from the arrowroot, wash it, cut it into thick slices with a diagonal knife and set aside.
② Wash the gordon seeds and candied dates.
③Chop the ribs into pieces, put them in boiling water over high heat for 3 minutes, take them out and wash them.
④Soak the tangerine peel until soft, scrape off the pulp and wash.
⑤ Bring an appropriate amount of water to a boil over high heat for 6 minutes, add all the ingredients and seasonings, and cook over medium heat for 40 minutes.
27. Tremella and pork ribs soup
Ingredients
500 grams of half-cooked papaya, 20 grams of white fungus, 400 grams of pork ribs (chopped into pieces). A piece of ginger, a little salt.
Method
①Pour the ribs into the cold river, soak the white fungus until it becomes big, and tear it into small florets.
②Peel and core the papaya, wash and cut into thick pieces.
③ Bring an appropriate amount of water to a boil over high heat for 6 minutes, put down all the ingredients and ginger slices, cook over medium heat for 40 minutes, and season with salt.
28. Mussels and Spare Ribs Soup
Ingredients: 500 grams of pork ribs chopped into pieces, 10 red dates (pitted), about 100 grams each of black beans and mussels, 1 piece of ginger , 1 green onion, about 300 grams of potatoes, 1 carrot.
Method:
1. Wash the eyebrow beans and red dates.
2. Soak mussels in water for 30 minutes and wash.
3. Add 1 tablespoon of oil, sauté ginger and green onions until fragrant, add mussels and sauté for a while, add an appropriate amount of water and bring to a boil, drain.
Water, discard ginger and green onions.
4. Boil the ribs in boiling water for 5 minutes, take them out and wash them.
5. Peel the potatoes and carrots, wash and cut into pieces.
6. Bring an appropriate amount of water to a boil, add eyebrow beans, mussels, potatoes, carrots, red dates, ribs, and 1 piece of ginger, bring to a boil, simmer over low heat for 3 hours, and season with salt.
29. Asparagus and Pork Ribs Soup
Ingredients
1 Codonopsis 3 qian, Atractylodes 2 qian, Poria 2 qian, licorice 5 fen.
2 6 taels of asparagus, half a catty of pork short ribs.
3 1 tsp salt.
Method
1 Boil medicinal material 1 with 2 cups of water over low heat until 1 cup remains, filter and set aside.
2. Wash the pork chops and cut into small pieces, blanch in hot water and set aside. Peel the asparagus, wash and cut into small pieces.
3 Take a pot, add bamboo shoots and pork chops, pour in the above concoction and 5 cups of water, put it into an electric pot and steam it with 21/2 cups of water, then add salt. .
Efficacy
It can clear away heat and replenish qi, strengthen the spleen and stimulate the appetite. It is suitable for consumption in summer when the body is tired and does not want to eat.
30. Shengui Pork Rib Soup
500g Pork Ribs, nourishing the kidneys, nourishing blood, nourishing yin and moisturizing dryness. Codonopsis pilosula 10g, replenishing qi and promoting body fluids.
Angelica sinensis 5g, nourishes blood, regulates menstruation and relieves pain, moistens dryness and smooths intestines.
7g of wolfberry nourishes the kidneys and lungs, nourishes the liver and improves eyesight.
Barley 10g, removes dampness and provides health care, strengthens kidneys, diuresis, and promotes metabolism.
Yam 7g can strengthen the spleen and lungs, strengthen the kidneys and replenish essence. Cinnamon 3g, warms the body, nourishes yang, dispels cold and relieves pain.
Pork chops are used to combine several medicinal ingredients that can replenish qi and blood, warm yang, nourish the kidneys, and benefit the lungs, so that this medicinal diet can have the effects of moisturizing and appetizing, replenishing qi and strengthening the spleen. It is good for chronic diseases. It has a better tonic effect on patients after or in the post-operative recuperation period.
First fry the boiled pork chops in oil, then add broth or boiling water. After the water boils, remove the meat into a soup pot, then put the washed ingredients into the pot, and cook Pour the soup and medicinal ingredients into the jar, simmer for 90 minutes, and add seasonings such as salt, monosodium glutamate, and chicken essence before serving. In this way, the Shengui Pork Ribs Soup is ready.
31. Peanut Chicken Feet and Pork Ribs Soup
Ingredients
Two taels of peanuts, one tael of eyebrow beans, 1 jin of chicken feet, 8 taels of pork ribs, and three slices of ginger
Method:
Wash the black beans and peanuts
Cut off the toes of the chicken feet, drain them together with the ribs, and wash them thoroughly.
Bring the water to a boil, add all the ingredients, simmer over high heat until the water boils, switch to medium heat and simmer for two hours, add salt to taste and serve.
32. Mustard ribs soup
200 to 250 grams of spare ribs, either Spare Ribs or Prime Ribs, 200 grams of potatoes, a piece of mustard, it must be whole, and boil the mustard shreds Not tasty. Cut the three ingredients into pieces, with the mustard pieces slightly smaller (to facilitate the flavor).
Put the ribs into a soup pot, add half a pot of water, and bring to a boil over high heat. Skim off the foam, add mustard cubes, increase the heat to medium, and keep the soup boiling. After about 30 to 40 minutes, add the potato cubes and boil for another 30 minutes or so. If the soup is too light, add a little salt; if it is too salty, cook it for a few more minutes and let the potatoes absorb the flavor.
The freshness of the ribs and the saltiness of the mustard melt into the soup and potatoes, which is wonderful.
33. Golden Autumn Dry Oyster and Black Sauce Pork Ribs Soup (picture)
Main ingredients: about 650 grams of zucchini, about 90 grams of oysters, about 500 grams of chopped pork ribs, 2 ginger slices, 1 green onion, 6 red dates (pitted), 1 tablespoon oil.
Method:
1. Scrape the zucchini and wash it.
2. Boil the ribs in boiling water for 5 minutes, remove and wash.
3. Soak the oysters in water for 10 minutes, wash them, put them into a large soup bowl, add boiling water, cover and bake for 30 minutes, take out and drain the water.
4. Add oil and sauté 1 slice of ginger and 1 green onion until fragrant. Add oysters and sauté until fragrant. Take them out and wash them with hot water to remove the grease.
5. Bring 12 cups of water (or appropriate amount) to a boil, add all the ingredients and bring to a boil, then simmer over low heat for 3 hours, and season with salt.
34. Taro pork ribs soup
Ingredients:
Pork ribs----500g taro--400g ginger slices-----two slices of green onions Section----Three minced green onions----One tablespoon of salt-----Two teaspoons of MSG---0.5 teaspoon of cooking wine----0.5 tablespoons
Method:
< p>1． Peel and cut the taro into cubes; blanch the ribs in boiling water and remove.2. Pour five bowls of water into the pot, first add the ribs, ginger slices, and green onion segments, bring to a boil, then simmer over low heat for about 15 minutes, remove the ginger slices and green onion segments, then add the taro and cook for about 15 minutes, pour in the cooking wine , add salt and MSG to taste, and sprinkle with chopped green onion.
35. Fig and Spare Ribs Soup
Ingredients: (for 4 people) 8 large figs, 500 grams of pork ribs, 1 piece of tangerine peel, 20 grams of wolfberry.
Seasoning: 1-2 teaspoons of salt, 4 tablespoons of soy sauce, 2 tablespoons of salad oil, a little pepper.
Method:
1. Wash the figs, cut them into about the size of a finger, and put them into a larger dish together with the pork ribs, wolfberry and tangerine peel that have been blanched in hot water. Pour 12 cups of water into the pot, cook over high heat for 20 minutes until it boils, then reduce to medium heat and continue cooking for 1 hour.
2. When the figs are cooked and the meat is soft, season with salt and serve in a bowl. Take out the ribs, cut them into appropriate sizes, and dip them in the mixed seasoning. Mix the appropriate amount of soy sauce, salad oil, and pepper with the condiments.
Key points:
1. This recipe can not only treat acne, but also moisturize the throat, make the voice more pleasant, and relieve stress.
2. Simmer 2-3 sun-dried figs with rice to keep the sound mellow.
3. If you are depressed or suffering from hysterical symptoms, you can quickly cure yourself by eating fig-added recipes 2-3 times a week.
36. Double-skin rolled pork ribs soup (picture)
[Main ingredients] Spare ribs, one piece of bean curd skin, one piece of tofu, one or two minced pork, and two eggs.
[Ingredients] Onions, ginger, Sichuan peppercorns, aniseed, salt, oil, sesame oil, MSG, Sichuan peppercorn oil.
1. Cut the ribs into 2 cm square pieces, add water to the casserole, add half of the casserole with cold water, add ginger, pepper, aniseed, salt, bring to a boil over high heat, then simmer over low heat for three hours, take out the ribs, and add the soup Strain and return to the casserole.
2. Crush the tofu and mix with the minced pork. Add salt, oil, sesame oil, monosodium glutamate, and peppercorn oil. Stir vigorously to make a filling. Set aside.
3. Spread two eggs into thin pancakes 8 inches in diameter, and cut each pancake in half. Soak the bean curd skin in water until soft, then cut into 8-inch long and 4-inch wide slices. A large bean curd skin can be cut into 8 pieces. Take two pieces of cut bean curd skin and stack them on the chopping board, put a piece of cut egg skin on top, put an appropriate amount of filling on top, and roll it along the long side of the bean curd skin into an 8-inch "double-skin roll". Repeat this step to make four.
4. Place the four prepared double-skin rolls carefully in a casserole still filled with pork rib soup and cook over low heat for half an hour. Take out the double-skin roll and place it on the chopping board. Pour out the pork rib soup and strain it. Set aside. Cut each rib into two-inch pieces and roll it into two-inch long sections, then place them neatly vertically in a casserole. Slowly pour the pork rib soup back into the casserole until the soup covers the double-skin rolls. Place the casserole on low heat again and cook for half an hour.
Note:
1. The egg skin is soft and tender, the tofu skin is smooth and tender, and the filling is fresh and tender. The combination of the three creates a wonderful taste!
2. I think pork ribs are not necessary, but good soup is good
37. Bean sprouts and cuttlefish pork ribs soup
Ingredients: 8 taels of soybean sprouts (about 320g), 2 taels of cuttlefish (about 80g), 6 taels of pork ribs (about 240g), 2 slices of ginger, appropriate amount of salt.
Method:
1. Cut off the roots of soybean sprouts, wash them, drain them, and fry them in a hot white wok to dry them out.
2. Wash the ribs, cut into pieces, drain with a little water.
3. Wash the cuttlefish with warm water and soak for 20 minutes.
4. Boil 6 cups of boiling water, add all the ingredients, boil over high heat for 10 minutes, then simmer over low heat for 1 hour, add salt to taste and serve.
Note: Soybean sprouts are relatively cold, so adding ginger to the pot will not only dispel the cold, but also increase the flavor of the soup.
38. Carrot, potato and pork ribs soup
[Ingredients:] Carrots, potatoes, pork ribs, salt, sesame oil, pepper
[Preparation method: ]
1. Wash and break the pork stick bones, wash and peel the carrots and potatoes, and cut them into pieces;
2. Put the pressure cooker on fire, put in the clear soup and the stick bones and cook them Boil, add carrots and potatoes after boiling for a few minutes, switch to low heat after boiling over high heat;
3. When taking out the pot, drain the bones, carrots and potatoes, add salt, sesame oil and pepper and serve. .
[Features:] Rich flavor and fragrance
39. Vermicelli and pork ribs soup
≮Gourmet ingredients≯
Water green powder 150 Grams, 200 grams of lamb ribs, 25 grams of coriander, 40 grams of peanut oil, 4 grams of salt, 1.5 grams of MSG, 15 grams of cooking wine, 5 grams of rice vinegar, 2 grams of garlic, 5 grams each of onion and ginger, 2 grams of pepper noodles, fresh soup 750 gram.
≮Food recipe≯
1. Cut the mung bean vermicelli that is too long and wash it with water; pound the garlic into puree; cut the green onions into sections; slice the ginger; remove the roots of the coriander. , wash and cut into sections; wash the lamb ribs and chop into small pieces.
2. Put the pot on the fire, heat the oil until it is 70% to 80% hot, add the minced garlic and sauté until fragrant, add the lamb ribs and stir-fry repeatedly until the water is dry, then add the rice vinegar and cook over medium heat. Dried pork ribs, then add fresh soup, green onions, ginger slices, etc., bring to a boil over high heat and skim off any foam.
3. Switch to low heat and cook for 1.5-2 hours. When the ribs are crispy, add mung bean vermicelli and bring to a boil. Add salt, cooking wine and MSG, cook for a while, add pepper noodles, and sprinkle with coriander segments. , you can take it out of the pot and serve it in a bowl.
≮Food Features≯
Tender and crispy, the soup is delicious and fragrant.
40.