Practice of corn sparerib soup
1. First of all, we prepare 500 grams of pork ribs, chop them into small pieces. Cut two pieces of fruit and corn into small pieces, put them in clear water, wash the impurities on the surface, and then remove them and control the water. Prepare a white section of scallion, cut it into horseshoe slices, slice a piece of ginger, put it in the same pot, add a few prickly ash to remove fishy smell, and a few angelica dahurica for later use.
2. After all the ingredients are ready, we blanch the ribs, boil the water in the pot, put the cold water of the ribs into the pot, and slowly heat the ribs, so that blood is more likely to precipitate. Add cooking wine10g to remove the fishy smell. After the water is boiled, remove the floating foam from the pot and cook until no impurities overflow. We take out the ribs and control the water for later use.
3. Burn the oil in the pot. After the oil is hot, put the ribs in the pot, pour in the prepared small ingredients and stir fry for about 2 minutes. Stir fry the small ingredients to get the oil in the ribs. After stir-frying the ribs, the boiled soup is more white.
4. After the ribs are sauteed, pour in a proper amount of boiling water until the amount of water is less than that of the ribs. Turn the fire to boil the water, then pour in the prepared corn and cook for 2 minutes. After 2 minutes, pour the ribs and corn into the casserole and simmer for 25 minutes.
Finally, the ribs have been stewed, and the soup is tender. At this time, we add a little salt and pepper to the bottom taste, and the seasoning should be put before the pot.