Ingredients: 500 ribs, 200g shrimp, 50g winter melon

Accessories: 10g coriander, three green onions

Method:

1. Wash the ribs and cook the shrimps and set aside

2. When the water comes out, add the ribs and stew

3. Add the winter melon and cook for 15 minutes before adding the shrimps

4. Add the seasoning salt, chicken essence and thirteen spices. When it is out of the pot, add chopped green onion and coriander

Pork ribs are sweet and salty, neutral in nature, and enter the spleen, stomach and kidney meridians; nourishing the kidneys and blood, nourishing Yin and moisturizing; mainly used to treat fever, thirst and weight loss, weak kidneys, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin, moistening dryness, nourishing liver yin, moisturizing the skin, facilitating bowel movements and stopping digestion. thirsty.

The nutritional value of spareribs

Buzhong and Yiqi

Traditional Chinese medicine believes that spareribs can nourish the middle and replenish qi, whether it is sauced spareribs or sparerib soup. Braised in braise or stir-fried, pork ribs have the effect of tonifying the body and replenishing qi.

Nourishes the spleen and stomach

Pork ribs can nourish the spleen and stomach, and eating them properly can protect the function of the spleen and stomach.

Improve anemia

Pork ribs can provide heme (organic iron) and cysteine ??that promotes iron absorption, which can improve iron deficiency anemia.

Strong muscles and bones

Pork ribs are rich in iron, zinc and other trace elements, which can strengthen muscles and bones.

Enhance physical strength

Pork ribs are rich in sarcosine, which can increase physical strength and make people energetic.

Calcium supplement

Pork ribs contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Supplementary nutrition

Pork ribs are rich in protein and fat, providing humans with high-quality protein and essential fatty acids, which can supplement the nutrients needed by the human body.

Suitable people for pork ribs

Everyone can eat it.

Suitable for those with insufficient qi and blood, yin deficiency and poor appetite.

People with damp-heat and phlegm stagnation should take it with caution; those who are obese and have high blood lipids should not eat more.

Types of spareribs

Small ribs

Small ribs refer to the ribs in the abdominal cavity of the pig near the belly. On top of it are the ribs and sub-ribs. The flesh layer is thicker and has white cartilage. Suitable for steaming, frying and roasting, but chop into small pieces.

Zi Pai

Zi Pai refers to the part where the abdominal cavity connects to the backbone. Below it is the pork belly. The ribs under the slice are up to 30 cm long and are sliced ??diagonally in a triangular shape. The meat layer of the sub-ribs is very thick, and there is a piece of pork belly connected through a thin layer of oil. The fat is rich, and the meat is the tenderest among all the ribs. It is suitable for a variety of cooking methods and flavors, but the taste is slightly greasy. Suitable for frying, roasting, and braised, the appropriate length is 5 to 7 cm.

Large chops

Large chops are the part where the tenderloin and back meat are connected. They are also called pork chops. They are mostly used for frying, mainly meat slices, but with ribs, in addition to adding Not only does the portion make the meat slices appear larger, but it also adds the unique aroma of large bones when fried, which is also the characteristic of schnitzel. In addition to deep-frying, you can also braise the ribs, but before braising, you need to go through a process of frying or quick-frying. The function is to seal the blood in the bones to prevent it from flowing out during the cooking process and affecting the color of the meat slices and soup. Suitable for frying and stewing. If fried, cut it thinner, if stewing it, cut it thicker.