Cabbage sparerib soup
Ingredients: a catty of ribs and a handful of watercress. Seasoning: one tablespoon of wine and one teaspoon of salt.
Practice: Wash the ribs, blanch them first to remove blood, rinse off the foam, add 15 cups of boiling water to boil, add a tablespoon of wine, change the fire to a low heat, first remove the tender leaves, wash the stems, put them in the ribs and cook them together, and wash the tender leaves for later use. When the ribs are cooked, remove the stalks, add salt to taste, add western cabbage leaves and cook until soft.
Important note: the flavor of this soup lies in the bone smell and watercress smell of the ribs after long stewing, so it is not necessary to use thick bones or ribs for the ribs. Stems of watercress are stewed and then picked out, and then tender leaves are put in, so that the soup can keep the flavor of vegetables, and green vegetables can be eaten. If they are put into the pot together, the leaves will turn yellow after long cooking.
2. Vegetable ribs soup
Ingredients: a catty of ribs, half a cabbage and two tomatoes.
Seasoning: three tablespoons of flour, half a tablespoon of salt, one cup of water and a little pepper.
Practice: Scald the ribs first, remove the blood, rinse the foam and take them out, then boil them in boiling water, and then burn them for half an hour. Add cabbage and cook the ribs together, and then put the tomatoes when they are soft and rotten. In addition, stir-fry the flour with two main ingredients, slightly Huang Shi, and water into a paste, then add it into the sparerib soup to boil, and then add salt to taste. Turn off the flame when the vegetable ribs are soft, rotten and fragrant, and serve with a little pepper.
Key tips: ribs cooked in soup are better than ribs. Although the meat layer is thin, it is thinner, less oily, tender in taste and cheaper than small ribs. Cabbage is delicious only if it is cooked badly, but it should not be cut into small pieces. It should be torn into pieces by hand, and it will taste better if it is cooked by heat.
3. Sparerib Soup
Ingredients: twelve small ribs, one white radish and two parsley. Seasoning: one tablespoon of wine, one tablespoon of soy sauce, and half a cup of sweet potato powder. Seven wrists of soup and one teaspoon of salt.
Practice: Wash the ribs, add seasoning, marinate for 10 minutes, and then take them out with fried crisp. Peel the carrot, cut it into pieces, put it in a stew, add the broth and steam it for 10 minutes, then add the fried ribs and steam it for 20 minutes to taste with oil and salt. When eating, add a little coriander powder.
Important note: chop the ribs into small pieces, which will make them easier to fry. Since they need to be steamed after frying, they must be fried for a long time. Small ribs are marinated first and then fried with sweet potato powder. If marinated together, sweet potato powder will easily absorb the seasoning, so that the ribs will not taste.