This is the side of the ribs. 2. purification. The content of purine in meat is high. The simple removal method is to put the cleaned pig bones in boiling water for 3 minutes, then take them out, and then change the water again and start to cook the soup, so that 90% of purine can be removed.
The ribs that have just been in the water for 3 minutes can be seen that the water is very turbid.
Third, remove dirt. Boil pig bones in boiling water for 3 minutes and then take them out. It's best to wash away the blood stains and dirt attached to the bones with cold water, so that the soup can be clean enough and the surface of the meat can be tightened and cooked for a long time.
Borrow the photos I took when I made pork hand soup, because I washed ribs like this, so I didn't take any special photos this time. Fourth, replenish enough water. When cooking soup, add enough water at a time, and try not to add water halfway. If you must add water, you should also heat it. The water consumption for cooking soup is generally 2.5-3 times the weight of soup. 1 kg of pork ribs, I usually use 5-6 bowls of water (about 1 0,000ml-1200ml, 4-5 cups of water). Fifth, increase fragrance. Nowadays, pork smells like fish. In order to get rid of this smell, some people like to add ginger slices to the soup. But I'd like to recommend dried oysters and old razor clam (pictured). It will bring unexpected and very sweet taste to pig bone soup.
Sixth, choose a container-it is best to choose a crock or casserole for soup, and it is not recommended to use a metal pot. Pots and casseroles can transfer external heat energy to raw materials in a balanced and lasting way, and a relatively balanced environmental temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual infiltration lasts, the more delicious ingredients overflow, the fresher and more mellow the soup tastes, and the more crisp and rotten the raw materials are. Seven, cover tightly. This can prevent the soup from losing water quickly and losing its taste. Eight, hot pot. The key to making soup is: boiling with strong fire and simmering with slow fire. Slow fire can make the nutrients of the ingredients slowly penetrate into the soup. However, boiling soup is not good for health, so it is recommended to use electric purple sand tile vibration, which has low power and often makes the soup boil. If there is no electric purple sand tile, simmer it with minimum fire. Nine, be patient. Needless to say this. It usually takes me about an hour and a half to cook soup with ribs on the gas stove. If you use electronic tiles, it takes two and a half hours. I'd like to add here that it is not recommended to use electronic tiles on ribs, which are easy to debond. Electronic tiles are recommended for the tail section. Ten, after putting vegetables and spices. Especially perishable vegetables, such as radish, tomato, wax gourd and so on. , be sure to cook 1 hour or so. Salt should also be put at the end. Vinegar is an exception. Adhere to the above points, it is difficult to make a good soup. The ribs soup cooked in this way does not add any vegetables, but only adds salt. It is really sweet and memorable. The ribs inside can be eaten with garlic juice. At present, it can not only prevent and control viruses, but also strengthen the body, which is a perfect match with ribs. My garlic juice method: two cloves of garlic mashed+1 tablespoon of black vinegar+1 tablespoon of sugar+half teaspoon of sesame oil+1 tablespoon of cold boiled water and mix well.