Of course, my family often puts potatoes in the ribs soup. Like white radish, it has the effect of absorbing oil, making the sparerib soup more refreshing and not greasy. Moreover, potatoes absorb the fragrance of ribs and are softer and more delicious. They can be used as both vegetables and staple foods.

First, prepare ingredients.

1, fresh ribs are chopped into small pieces of about 10 cm, and then soaked in clean water for half an hour. During this period, the ribs are grasped by hand, and the water is changed twice to squeeze out the excess blood inside. Put the ribs in a boiling pot, add water to boil, pour in a spoonful of cooking wine and a few slices of ginger, and cook for 5 minutes. There will be gray floating foam on the surface of the water, which is the dirty thing inside the ribs. Skim it with a spoon and take it out after the ribs change color.

2, potatoes (buy yellow potatoes, high starch content, more suitable for stewing) and white radish peeled and cut into hob pieces (potatoes will oxidize, first soak in water). Soak the dried mushrooms for an hour in advance and then clean them.

Second, stew ribs soup.

1, put the ribs in a saucepan and add them together with the water for soaking mushrooms. Add onion, ginger, pepper, star anise, cinnamon and cooking wine. Add enough water to submerge the spareribs. After the fire boils, turn to medium and small fire and stew for half an hour.

2. Pour in potato pieces and white radish pieces, season with salt, and continue stewing for 40 minutes. Pay attention to the fact that you can't add too much salt at a time. You can put a little bit of salt first, taste it salty before taking it out of the pot, and if it is weak, put some more. Poke the ribs with chopsticks to become soft and rotten. Just sprinkle some chopped green onion before turning off the fire. Some people like to drink milk-white sparerib soup, so pour 200ml of milk 10 minutes before turning off the fire, and you can achieve the desired effect, and the sugar has a little more sweet smell of milk.

The sparerib soup made in this way is clear and oily, which is very nourishing and delicious. The sparerib is soft and rotten, and the meat comes down with a gentle bite, which is very suitable for the elderly and children. When friends with heavy tastes drink soup, they can add a spoonful of Chili oil and balsamic vinegar, and the taste will be brought up in an instant.