First, choose ribs-it is best to have ribs or coccyx segments. Tube bone is not recommended. The reason why sparerib soup tastes good is that the bone marrow and nutrition of sparerib are boiled, so you can choose sparerib with large bones and lasting meat quality, such as coccyx segment or rib segment. Pork ribs are not suitable for soup. Moreover, it is not recommended to use tubular bone. Although its bone marrow is rich, it is too oily, and the soup is not clean enough and tastes bad. I strongly recommend the ribs here (see photo). The side of the ribs, as the name implies, is this one on the side of the whole ribs. A pair of ribs has only one side. If it is positioned, it should belong to the abdominal muscles. I wonder if there are any other places that specialize in selling ribs. We have it here, and the price is as expensive as that of a small row. But the taste is different, because it is close to pork belly and slightly greasy, so the meat is tender and easy to cook, the soup is delicious, and the ribs are delicious. Second, depurination. The content of purine in meat is high. The simple removal method is to put the cleaned pig bones in boiling water for 3 minutes, then take them out, and then change the water again and start to cook the soup, so that 90% of purine can be removed. Third, remove dirt. Boil pig bones in boiling water for 3 minutes and then take them out. It's best to wash away the blood stains and dirt attached to the bones with cold water, so that the soup can be clean enough and the surface of the meat can be tightened and cooked for a long time. Fourth, replenish enough water. When cooking soup, add enough water at a time, and try not to add water halfway. If you must add water, you should also heat it. The water consumption for cooking soup is generally 2.5-3 times the weight of soup. 1 kg of pork ribs, I usually use 5-6 bowls of water (about 1 0,000ml-1200ml, 4-5 cups of water). Fifth, increase fragrance. Nowadays, pork smells like fish. In order to get rid of this smell, some people like to add ginger slices to the soup. But I'd like to recommend dried oysters and old razor clam (pictured). It will bring unexpected and very sweet taste to pig bone soup. Sixth, choose a container-it is best to choose a crock or casserole for soup, and it is not recommended to use a metal pot. Pots and casseroles can transfer external heat energy to raw materials in a balanced and lasting way, and a relatively balanced environmental temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual infiltration lasts, the more delicious ingredients overflow, the fresher and more mellow the soup tastes, and the more crisp and rotten the raw materials are. Seven, cover tightly. This can prevent the soup from losing water quickly and losing its taste. Eight, hot pot. The key to making soup is: boiling with strong fire and simmering with slow fire. Slow fire can make the nutrients of the ingredients slowly penetrate into the soup. However, boiling soup is not good for health, so it is recommended to use electric purple sand tile vibration, which has low power and often makes the soup boil. If there is no electric purple sand tile, simmer it with minimum fire. Nine, be patient. Needless to say this. It usually takes me about an hour and a half to cook soup with ribs on the gas stove. If you use electronic tiles, it takes two and a half hours. I'd like to add here that it is not recommended to use electronic tiles on ribs, which are easy to debond. Electronic tiles are recommended for the tail section. Ten, after putting vegetables and spices. Especially perishable vegetables, such as radish, tomato, wax gourd and so on. , be sure to cook 1 hour or so. Salt should also be put at the end. Vinegar is an exception. There are two traditional methods of sparerib soup: one is melon sparerib soup and the other is lotus root sparerib soup. 1。 The raw materials of vermicelli sparerib soup are: green powder150g, mutton sparerib 200g, coriander 25g, peanut oil 40g, salt 4g, monosodium glutamate1.5g, cooking wine15g, rice vinegar 5g, garlic 2g, onion ginger 5g, pepper noodles 2g, etc. Practice 1, cut mung bean vermicelli into long pieces and wash them with clear water; Mash garlic into paste; Cut onion into sections; Sliced ginger; Remove the roots of coriander, wash and cut into sections; Wash the mutton ribs and chop them into small pieces. 2. Put the oil to 70% to 80% heat on the fire, add garlic and stir-fry until fragrant, add lamb chops and stir-fry repeatedly to dry the water, then add rice vinegar to steam the ribs to dry, then add fresh soup, onion slices and ginger slices, boil over high fire, and remove the floating foam. 3. Cook on low heat 1.5-2 hours, and the ribs will be crisp and rotten. Add mung bean vermicelli to boil, add salt, cooking wine and monosodium glutamate, burn for a while, add pepper noodles, sprinkle with coriander segments, and serve. Features: flexible, crisp and rotten, and the soup is delicious. Other ways are, it tastes good, carrot and potato sparerib soup. . Bean sprouts cuttlefish sparerib soup. Double skin sparerib soup. Cabbage ribs soup. Vegetable ribs soup. Chop crisp soup. Golden needle sparerib soup bitter gourd sparerib soup version 1