Ingredients: 600g of steak, 4 cups of water, 300g of radish, 200g of carrot, 8 mushrooms, egg 1 each, chestnut 10, ginkgo 10.
Seasoning sauce: 6 tablespoons of light soy sauce, 6 tablespoons of minced pear, 3 tablespoons of sugar, 2 tablespoons of chopped green onion, 2 tablespoons of mashed garlic, sesame oil 1 tablespoon, sesame 1 tablespoon, and a small amount of pepper noodles.
Exercise: (1) Cut the steak into 5cm pieces, soak it in cold water, bleed it, and then boil it out in 4 cups of water. Remove the ribs or fat, draw a knife line at a distance of 2 cm, and remove the oil from the broth.
(2) Peeling pears, grinding into powder, and making sauce.
(3) Put the cooked ribs into the pot, add 2/3 seasoning and mix well, add about 2 cups of broth, and cook on low heat until the ribs are rotten.
(4) Radish and carrot are cut into cubes with the size of 3cm, the edges and corners are cut off, and they are blanched in boiling water. After the mushrooms are soaked, they are cut into ginkgo leaves.
(5) Cook the ribs until they are paste. When there is a little soup left, add the cooked radish, carrot and mushroom, add the remaining seasoning sauce and broth, and stew it with low heat.
(6) After it is wet and tasty, add chestnut and ginkgo. Put it in a bowl and cut the eggs into balls or dominoes on it.
First, stewed pork ribs with lotus root Ingredients: 500g pork ribs (small pork ribs are preferred), 2-3 segments of long lotus root, 3-5 segments of onion, a little ginger slices, 2 small peppers, and appropriate amount of salt, monosodium glutamate, chicken essence, fennel and pepper. Process: First cut the lotus root into wedges, boil a pot of boiling water, and pour half into another pot. Put the lotus root pieces into a pot and cook them over medium heat. Put the fresh ribs in another pot, pour out the oil and water after 3 minutes of high fire, then put the white ribs and lotus root into the pot, add ginger slices and scallion at the same time, cover with high fire and cook. After about 10 minutes, open the lid again, and the fragrance comes to my face. After a little stirring with a spoon, cut the pepper in half, add a little salt, and cover it with medium heat for stewing. After 20 minutes, the smell of ribs filled the kitchen, making people want to taste salty soup. At this point, add a proper amount of chicken essence and salt to the boiled soup, stir it a little, cover and stew for 10 minute, then sprinkle some monosodium glutamate, and open the lid and stew for about 2 minutes. Second, stewed pork ribs with wax gourd raw materials: 500 grams of pork ribs, 500 grams of wax gourd, ginger 1 slice, aniseed 1 slice, salt, pepper and monosodium glutamate. Production process: 1, chop the ribs into small pieces, wash and drain; Peel wax gourd and cut into pieces; Ginger chops are broken 2. Blanch the ribs in boiling water for 5 minutes, remove them and wash them with clear water. 3. Boil the ribs, ginger, aniseed and appropriate amount of water, then simmer for about 60 minutes, add the wax gourd for about 20 minutes, remove the ginger and aniseed, and add salt, pepper and monosodium glutamate. Stewed ribs with shiquancao: Angelica sinensis 10g black dates 10g Chuanxiong 10g Radix Rehmanniae 10g Atractylodis Macrocephalae 10g Radix Codonopsis 10g Ramulus Cinnamomi 3g Radix Paeoniae Alba 15g Poria 10g. 2. Wash the ribs with hot water, put them into the pot, add the prepared crude drug soup and rice wine, stew for about 1 hour, and add salt after taking out the pot. Four, kelp stewed ribs raw materials: pork chops, dried kelp, onions, ginger, coriander seasoning: refined salt, cooking wine, Lee Kum Kee soy sauce, monosodium glutamate, sesame oil production process: 1. Wash the ribs and cut into pieces, blanch them with boiling water, soak the kelp in warm water, and slice the onion and ginger. 2. Put water in the pot, add blanched ribs, kelp and onion ginger, stew with seasoning and water until crisp and rotten, and sprinkle with coriander and sesame oil. Features: The soup is delicious, soft and delicious. Tips: 1. The ribs should be fresh, and it is best to soak them in warm water. 2. When stewing, simmer first, then simmer. 5. Stewed ribs soup with corncob Ingredients: 400g corncob, 200g radish and 200g small ribs. Operation: Cut the corncob and radish into small pieces. Drain the water, put it in cooking wine and stew it with corncob and radish for 40 minutes. Function: Corn, sweet in taste, has the functions of regulating appetite, reducing blood fat, promoting diuresis, benefiting gallbladder and lowering blood pressure. Radish, sweet and cool in nature, has the functions of diuresis, relieving cough and resolving phlegm, promoting digestion and invigorating stomach, and clearing away heat and toxic materials. 6. Stewed ribs with frozen tofu Ingredients: 250g of frozen tofu, 200g of ribs, tomato 100g, peanut oil 75g, cooking wine 10g, salt 6.5g, monosodium glutamate 1.5g, chopped green onion 5g, shredded ginger 2g and fresh soup 750g. Practice: ① Melt the frozen tofu, wash it, remove water, and cut it into pieces 3 cm long, 2.5 cm wide and 2.5 cm thick; Wash the ribs, chop them into 3 cm long pieces, put them in a boiling water pot to remove blood foam, remove them and drain them; Wash the tomatoes and cut them into pieces. (2) Put oil on the pot rack, heat it to 70% to 80%, add chopped green onion and shredded ginger, stir-fry the ribs for a while, add cooking wine and fresh soup, skim off the floating foam after boiling, cover the pot, and simmer for about 1 hour. When the ribs are nearly crispy, add salt and frozen tofu, continue to stew for 10 minutes, and then put them in. Features: Tofu is flexible, ribs are crisp and rotten, and the soup is clear and delicious. Seven, stewed pork ribs with potatoes Ingredients: pork ribs, potato accessories: onion, ginger, sugar, yellow wine, soy sauce, vinegar, pepper, fragrant leaves, Amomum tsaoko, cinnamon, star anise Practice: 1, ribs washed, blanched in boiling water. Take out, drain, 2. Put less oil in the pot, add sugar to fry the ribs, hang sugar, add pepper, onion and ginger, and boil rice wine 1 bottle, 500cc. Add soy sauce, soy sauce and vinegar. Put the fragrant leaves, star anise, tsaoko and cinnamon into the spice bowl of the stew and put it into the pot. Tips for eating all: after the ribs are washed and chopped, add oil to the wok and stir-fry for 10 minute, then pour into the rice cooker and add water and ginger. Never put any other spices, oil, salt, soy sauce or vinegar, stew for two hours and then add salt. If you like spicy food, you can also add pepper. Just stew for another ten minutes. The meat is rotten and the soup is fresh and nutritious. Add some vinegar, but don't put the salt until the meat is cooked. Putting salt first is not easy to rot.