This is the side of the ribs two, go purine. Meat contains high purine, remove its simple way is to make soup before the first cleaned pork bones into the boiling water for 3 minutes after fishing, re-exchange the water and then start making soup, so you can remove 90% of the purine.
Just into the water of the ribs 3 minutes after the ribs, you can see the water has been very turbid
Three, in addition to the dirt. Pork bones into the boiling water for 3 minutes after boiling out, it is best to use cold water to wash away the blood and dirt attached to the bones, so that both can make the soup clean enough, but also can make the meat surface tight, durable cooking.
(Borrowed from the former boil pork knuckle soup when the photo, because the rinse ribs with this same technique, this time I did not specifically shoot) four, add enough water. When making soup, you should add enough water at once, and try not to add more water in the middle. If you must add water, also add hot water. The amount of water used to make soup is generally 2.5-3 times the weight of the soup, I usually 1 pound of ribs with 5-6 bowls of water (about 1000ML-1200ML, 4-5 cups of water). Fifth, increase the flavor. Nowadays, pork has a fishy flavor, remove this flavor, some like to add some ginger in the soup. But I want to recommend using dried oysters and dried old razor clams (pictured). It will bring a surprisingly very sweet flavor to the pork bone soup.
Sixth, choose the container - the best choice of soup pot or casserole, do not recommend the use of metal pots. Tile pots and casseroles can be balanced and persistent external heat transfer to the raw materials inside, and the relative balance of the ambient temperature, but also conducive to the interpenetration of water molecules and food, the longer this interpenetration is maintained, the more overflow of fresh ingredients, the more fresh and mellow the taste of the soup, the more crispy texture of the raw materials. Seven, cover tight cover. So as not to let the soup water loss fast, and lose flavor. Eight, small fire boil. The key to soup is: martial arts fire boil, slow simmering fire. Small fire slow boil, you can let the ingredients of the nutrients slowly penetrate into the soup. But more rolling soup is not conducive to good health, so it is recommended to use electric Zisha Wajing, power, often make the soup in the state of boiling but not boiling. If you do not have electric Zisha Wajing, then use the smallest fire slow cooker. Nine, have patience. This does not need to be said. I use the ribs side of the soup on the gas stove, generally about one and a half hours. If you use electronic tile screen, micro-fire, two and a half hours enough. I would like to add here that it is not recommended to use electronic wajian for the ribs, as they are easy to fall off the bone. Tail vertebrae section is recommended to use electronic tile screen. Ten, after putting vegetables and seasonings. Especially easy to rot vegetables, such as, radish, tomato, winter melon, etc., have to let the ribs simmer for about 1 hour or more before adding. Salt should also be put in last. Vinegar is the exception. Adhere to the above points, do not want to make a good soup are difficult. This boiled ribs soup, do not add any vegetables, only salt, drink a mouthful, really sweet, aftertaste ah. Inside the ribs, you can dip some garlic sauce to eat, in the present, not only can prevent and cure viruses, strengthen the body, but also with the pork ribs is a perfect match. My family's garlic sauce practice: two cloves of garlic crushed + 1 tbsp balsamic vinegar + 1 tsp sugar + ? tsp sesame oil + 1 tbsp cold white water to mix well.