Raw materials: 500 grams of ribs (small rows of good), long section of lotus root 2-3 sections, white onion 3-5 sections, ginger, a number of small chili 2, salt, monosodium glutamate, chicken essence, fennel, pepper in moderation.
Procedure: first cut the lotus root into wedge-shaped pieces boil a pot of water, pour out half to another pot. In one of the pot into the lotus root pieces, cook over medium heat. In another pot into the fresh ribs, high heat for 3 minutes after the oil and water poured out, and then has been white ribs into the pot with the lotus root, while adding ginger, scallion white, covered with a high fire clear cooking.
About 10 minutes later, and then open the lid of the pot, there has been a fragrance, with a spoon slightly stirred, will be cut into two small chili peppers, peppercorns, fennel into the pot, and put a small amount of salt, and then cover the stove in the middle of the fire.
After 20 minutes, the kitchen is already filled with the aroma of ribs, so that you can not help but taste the saltiness of the soup :). At this point, add the right amount of chicken essence and salt to the tumbling soup, mix it slightly and then cover and simmer on low heat for 10 minutes, then sprinkle some MSG and open the lid to simmer on low heat for about 2 minutes.
Two, winter melon stewed ribs
Raw materials ribs 500 grams, 500 grams of winter melon, ginger 1 piece, 1 big spices, salt, pepper, monosodium glutamate each moderate.
Process
1, the ribs chopped into small pieces, washed and drained; winter melon peeled and cut properly; ginger row broken. 2, the ribs in a pot of boiling water for 5 minutes, fish out of the wash with water. 3, the ribs, ginger, dashi and the appropriate amount of water, on the high fire boil, and then switch to a small fire stew for about 60 minutes, into the winter melon and then stewed for about 20 minutes, fish out of the ginger pieces, dashi, and then add salt, Pepper, monosodium glutamate can be pot.
Three, ten whole herbs stewed pork ribs
Ten whole herbs:
Angelica sinensis 10 grams black jujube 10 pieces chuanxiong 10 grams cooked ground 10 grams atractylodes macrocephala 10 grams ginseng 10 grams gui cinnamon sticks 3 grams white peony 15 grams poria 10 grams moxibustion licorice 6 grams astragalus 15 grams dulce de mer 2 pieces goji barbarum 15 grams seasoning salt a little
Method:
1. The herbs and 20 cups of water to boil into about 10 cups of the remaining portion of the juice, fishing up the herbs, leaving the broth spare.
2. Wash the spare ribs with hot water, put them into a pot, add the prepared herbal broth and rice wine, and simmer for about 1 hour.
Four, kelp stewed ribs
Ingredients: pork chops, dried kelp, green onions, ginger, cilantro
Seasoning: salt, cooking wine, Lee Kum Kee soya sauce, monosodium glutamate, sesame oil
Production process:
1. Ribs cut into pieces and cleaned, blanched in boiling water, kelp softened in warm water slices, green onions, ginger slices.
2. pot of water, down into the blanched spare ribs, kelp, scallions and ginger, and seasonings, water together with the stew until crispy off the bone, sprinkled with parsley, sesame oil can be.
Features: soup fresh flavor, soft and delicious.
Warm tips:
1. ribs to be fresh, it is best to use warm water to soak and wash
2. stewing should be the first high-fire, and then small fire.
Five, corn cobs stewed ribs soup
Raw materials: 400 grams of corn cobs, 200 grams of radish, 200 grams of small ribs.
Operation: cut the corn cobs, radish into small sections. The small row of water and put into the cooking wine and corn cobs, radish *** stew for 40 minutes.
Function: Corn, sweet and flat in nature, has a tone in the stomach, lipid-lowering effect, can be water, bile, lowering blood pressure. Radish, sweet, pungent and flat and slightly cool in nature, has a smooth diuretic, cough and phlegm, digestion and stomach, clearing heat and detoxification
Pork ribs stewed with cabbage, stewed vermicelli, stewed dried tofu buttons, stewed baby bok choy, stewed potatoes 。。。。。。