Western cabbage pork chop soup

Materials: one catty of ribs, a handful of watercress. Seasoning: a tbsp of wine, a teaspoon of salt.

How to do: wash the ribs, first hot to remove blood, rinse foam, add 15 cups of boiling water to boil, add a tablespoon of wine, change the heat Cai Yangcai first pick off the young leaves, the stalks cleaned, put into the ribs to cook together, clean the young leaves and standby. When the ribs are cooked, pick off the stalks, add salt to taste, and put in the watercress leaves to cook and serve.

Highlighted tips: The flavor of this soup is the ribs stewed for a long time after the aroma of bone and watercress, so the ribs do not need to use too thin or too thick layer of meat parts, thick bones or ribs can be. Sienna stalks first stewed out of the flavor before picking out, and then put the young leaves, so that the soup retains the flavor of vegetables, but also can eat green vegetables, if together into the pot, the leaves will turn yellow after a long time cooking.

2. Vegetable rib soup

Materials: one catty ribs, cabbage half, tomato two.

Seasoning: three tablespoons of flour, half a tablespoon of salt, a cup of water, a little pepper.

How to do it: Blanch the ribs, remove the blood, rinse out the foam and cook in boiling water, reduce the heat and cook for half an hour. Add cabbage and ribs with the burn, to be soft and then put tomatoes. Another two large sub-tuning flour, slightly yellow, slowly add water and stir-fry into a paste, into the spare ribs soup to boil, and then add salt to taste. When the vegetables ribs are soft and fragrant, turn off the heat, sheng out, sprinkle a little pepper, can be served.

Key tip: roasted soup ribs to the rib is good, the meat layer is thin but leaner, less oil, tender taste, the price is cheaper than the small rows. Cabbage should be burned to rotten to taste, but not cut too small pieces, torn into pieces by hand, by the fire to cook soft taste better

3. Spare Ribs Crispy Soup

Materials: twelve two small spare ribs, carrots, two cilantro. Seasoning: 1 tbsp wine, 1 tbsp soy sauce, half a cup of sweet potato flour. 7 cups of stock, 1 teaspoon of salt.

How to make it: Wash the baby back ribs, add seasoning and marinate for 10 minutes, then fry them in oil. Peel the skin, cut into pieces, put in a stew pot, add broth and steam for 10 minutes, then add the crispy ribs steamed for 20 minutes Seasoned with oil and salt can be dished out, add a little parsley can be used when serving.

Highlighted tips: Ribs should be chopped into small pieces, easier to fry crisp, because the fried and then steamed, fried must be fried a little longer. Small ribs first marinated in flavor and then dipped in sweet potato flour fried, if marinated together, sweet potato flour easy to absorb the seasoning, so that the ribs are not flavorful.

4. Golden Needle Spare Ribs Soup

Ingredients: 12 taels of pork ribs, half a taels of golden needles, two slices of ginger.

Seasoning: one tablespoon of wine, a teaspoon of salt.

How to do it: Wash the ribs, scald them to remove the blood, rinse, put them in a stewing pot, pour one tbsp of wine, add ginger and seven wrist of boiling water. Steam for twenty minutes. Golden needles soaked soft, first remove the tip of the hard knot, and then each knot, until the ribs are cooked and soft to be, into the same steam. Ten minutes later you can add salt to taste, sheng out to eat.

Key tip: like to eat more meat, pork ribs can choose thicker meat layer, but more fat, slightly oily soup, thin meat layer of pork ribs is thin, more meat, more bones, less meat, each with its own flavor. Golden needles knotted into, steamed will not be scattered, eat more crispy.

5. Bitter gourd rib soup version1

Materials: spare ribs twelve two, bitter gourd one.

Seasoning: one tablespoon of wine, a teaspoon of salt.

How to make it: Scald the spare ribs, remove the blood, add one tbsp of wine to the water and put it into a stewing pot, and steam it for 20 minutes. Wash the bitter melon, cut it open, remove the seeds, cut it into large pieces, and put it into the ribs to steam for another 20 minutes. Season with oil and salt, and serve when cooked and soft.

Highlighted tips: This soup can also be used directly on the stove fire pot, but the soup is more cloudy, with the steamed soup is more refreshing. White bitter melon is more tender, green bitter melon is more brittle, as long as the grain is thicker the bitter taste will be lighter.