Mustard Green Pork Ribs Soup

1. Prepare ingredients:

2 mustard green leaves, 1 pork rib, dried cuttlefish, shredded ginger, cooking wine, and salt.

1. It is best to use frozen mustard greens. If not, if you are sure you like this soup, then use any kind of mustard greens. The taste will be delicious;

2 . If you like the bitter, spicy and waxy taste of Quanzhou mustard, add more mustard. If you like the meat of the ribs, then use a little richer;

3. You can add dried cuttlefish or not. Just mustard and pork ribs are enough. beautiful.

4. For all seasoning vegetables, only old ginger is needed to remove the coldness and smell. Many people like to add more garlic. I beg you, let go of the garlic and let this dish return to its original nature. As long as you add a little cooking wine and a little salt, you can have a fairy-like taste.

5. To be more particular, it would be best if the cooking wine uses red yeast rice wine brewed by farmers. I really don’t like to use cooking wine from supermarkets. I always feel that it lacks a little earthy flavor.

1. Put the ribs in a pot under cold water, add a little cooking wine, and blanch the water. Blanching the pork ribs with cooking wine can effectively remove the fishy smell from the meat. This is my usual method. After blanching, use cold water for later use.

2. Cut the mustard greens into large pieces and divide them into stems and leaves. Cut both stems and leaves into large pieces. Don’t cut them into small pieces, as they will disappear in the stew later. . ?

3. Cut the dried cuttlefish into strips. I always buy it and cut it and put it in the refrigerator for quick freezing. It is very convenient to take some when needed. The dried cuttlefish should be soaked half an hour in advance. If you are in a hurry, You can soak it in boiling water; ?

4. Take a casserole and cook the soup in the casserole to bring out the original flavor of the ingredients; put the ribs, dried cuttlefish, mustard stems, and shredded ginger into the casserole Medium, water covers the ingredients, a little cooking wine; bring to a boil over high heat, turn to low heat and simmer for 30 minutes.

5. After 30 minutes, open the lid, add mustard leaves and a little salt;

Be sure not to add too much salt, because the dried cuttlefish itself has a salty taste, and do not add anything else. MSG and the like, that’s superfluous;

Replace the lid of the casserole and simmer on low heat for 15 minutes;

The entire soup simmering time is 45 minutes to 1 hour , remember, the vegetable stems and leaves should be separated, otherwise the leaves will be too rotten and affect the appearance and taste.