Raw materials:

Chop a catty of ribs, a catty of melon and a half, cut into 1 cm thick slices, half an onion, a knotted ginger, smash with a knife, about 20 slices of pepper, two spoonfuls of yellow wine and a proper amount of salt.

Exercise:

1, blanch the ribs in boiling water to remove the fishy smell and blood, and take them out for later use.

2. add water to the pot, add ginger, onion and pepper, boil and pour in ribs.

3. After boiling again, add salt, stew for an hour and a half, and then pour in the wax gourd pieces.

4. Cook on medium heat for about 20 minutes until the melon is soft and cooked. Take out the onion knot and put it in a hot bowl.

White radish and wolfberry sparerib soup

Raw materials:

500g of white radish, 500g of ribs, 5g of medlar15g, 5g of salt, 0g of ginger slices10g, 2g of pepper, and a proper amount of water.

Exercise:

1. Add ginger slices to the ribs and boil them in cold water; Then take out the ribs for later use; This process can effectively remove the bloody smell of ribs;

2. Add enough water to the ribs at a time, add chopped white radish pieces, and cook over high fire until rolling; Turn to slow fire and continue stewing for 40 minutes;

3. When the ribs are soft and rotten, add medlar and cook for 5 minutes; Finally, add salt and pepper to taste and serve.

Tomato ribs soup

Materials:

500 grams of ribs (it is best to choose small ribs instead of cavity bones), 250 grams of tomatoes, 40 grams of tomato sauce (it is best to choose canned tomato sauce, the taste will be purer and the soup will be more delicious. It's not as sweet as ketchup, so of course you can put it aside according to your own preference), a little ginger slices, some salt and 1 tablespoon cooking wine.

The number of tomatoes and the choice of ketchup can be played by yourself ~

Exercise:

1. Soak the ribs in clear water to remove excess blood, and then wash them.

2. The washed ribs need to be blanched for 2 minutes, then picked up and washed with cold boiled water.

3. Take the soup pot, put it on the fire, add appropriate amount of boiling water, add ginger slices, ribs and cooking wine, and stew until the ribs are cooked. This process takes about 1- 1 and 5 hours.

After the ribs are cooked, add tomatoes, ketchup and salt, and stew for a while before turning off the heat. When stewing meat, if the salt is put early, the meat will not be cooked easily, so the salt should be put later ~ tomatoes can be put in advance according to their own needs. If you want a better taste and appearance, you'd better peel off the tomatoes ~ The prepared tomato sparerib soup can also be used for bibimbap or cake making, which is very delicious ~

When cooking this soup, you don't need to put seasonings such as pepper and aniseed, or even cooking wine. Just the natural sour and sweet taste of ginger slices and tomatoes can play a role in removing fishy smell and refreshing. Too much seasoning will mask the natural fragrance of tomatoes ~

Kelp ribs soup

Raw materials:

600 grams of kelp, 500 grams of ribs, appropriate amount of onion and ginger, one star anise, 5 grams of yellow wine, 0/200 grams of clear water/kloc, and 5 grams of salt.

Exercise:

1, steam kelp thoroughly, wash and cut into pieces for later use;

2. Wash the ribs for later use;

3. Add all raw materials except salt into the electric pressure cooker;

4. Turn on the power supply and select the steamed ribs file;

5. Finally, add salt to taste.

Tip:

Fresh kelp is used to make soup. It can get better taste and nutrition by steaming, washing and cooking.

lotus root and rip soup

Raw materials:

1, one and a half kilos of spareribs, cut into pieces, blanched in boiling water and picked up.

2. Two pounds of lotus root (powder lotus root with nine holes on the edge), cut into small pieces or segments, and break them with a knife.

3, ginger everything, broken with a knife.

4. About twenty peppers.

5. Two spoonfuls of yellow rice wine.

6, the right amount of salt.

Exercise:

First, stew in a saucepan for 40 minutes, or press in a pressure cooker for 20 minutes, then add ribs, boil and remove foam, and then add cooking wine, pepper and ginger.

After boiling, simmer for one hour, add salt and continue to simmer for one hour.

Yam ribs soup

Raw materials:

Chinese yam, sparerib, onion, ginger, salt and yellow wine.

Exercise:

1. Wash yam, peel and cut into pieces, and steam for 2 minutes.

2. Wash the ribs, boil the casserole with water, and skim off the floating foam.

3. Put ginger slices and onion knots, add yellow wine and turn to low heat.

4, simmer for an hour, pick up the onion knot, add yam, boil over medium heat and turn to low heat.

5. After half an hour, add appropriate amount of salt and continue stewing for half an hour until the yam ribs are crisp and rotten.

Tips:

After the yam is steamed, the greasy juice can be removed, so that the boiled soup is clearer.

Vegetable sparerib soup

Materials:

500g of spareribs, 50g of asparagus, 2g of carrot 1 root, 0g of spring bamboo shoots100g of ginger slices10g, 5g of salt, half a spoonful of vinegar, 2g of white pepper and a proper amount of water.

Exercise:

1, ribs and ginger slices are boiled together in cold water. This process is also called "flying water";

2. Taking out the ribs can effectively remove the bloody smell after flying;

3. Boil the spareribs with enough water at a time, add half a spoonful of vinegar and stew for 30 minutes; All vegetables are added to the half-cooked sparerib soup;

4. Turn to high fire and continue to cook 10~ 15 minutes;

5. Add salt and white pepper to taste.

Drinking such healthy and delicious soup often, who will be afraid of all kinds of colds around him? Ha ha.

Seasonal vegetable sparerib soup

Raw materials:

300 grams of pork ribs (both cavity bones and stick bones are acceptable), 2 corns, 2 carrots, yam 1, sweet potato 1, 20 grams of ginger, and a proper amount of salt.

Exercise:

1, corn, carrot, yam, sweet potato.

2. Cook the ribs with boiling water until they become discolored, remove them and wash them. Put enough water in the casserole, add the cooked ribs, bring to a boil and turn to low heat for 40 minutes.

3. Cut the corn into sections of appropriate length, peel the carrots and sweet potatoes and cut them into hob blocks. Put on gloves, peel the yam and cut it into hob blocks.

4. When the ribs are stewed until crisp, add corn, carrots, yams and sweet potatoes, boil and simmer for 20 minutes, and season with salt.

Chaxiang sparerib soup

Materials:

Pork ribs, ginger, white wine, red dates, medlar, hawthorn, tea, sesame oil.

Steps:

1, the ribs are scalded with boiling water to remove the dirt on the surface.

2. Boil water in the pot, add ribs, put two pieces of ginger and pour a little white wine.

3, put some big red dates and medlar, but unfortunately I don't have dried hawthorn at home. It is said that this stew is faster, and the calcium in the bone can be dissolved in the soup.

4. I also added some tea leaves, which later proved that this bold attempt was feasible, so that the soup would not be so greasy and would have a faint tea smell. (But it should be noted that only a few pieces of tea can be added, because tea contains tannic acid, which is not conducive to digestion after being combined with protein. )

When the meat is stewed, just add some salt and sprinkle some sesame oil.

Baihe tremella sparerib soup

Materials:

250g pork ribs, 0/5g lily/kloc, 0/5g tremella/kloc.

Exercise:

1. Wash lily, soak tremella in water, then remove roots and tear it into pieces.

2. Wash the ribs, blanch with boiling water and drain.

3. Put 3 bowls of water and all the ingredients into a casserole, bring to a boil and turn to low heat for 2 hours. Season with salt and chopped green onion.

Tea tree mushroom sparerib soup

Raw materials:

Pork ribs, Agrocybe aegerita, seedless red dates 10.

Exercise:

1, buy Agrocybe aegerita and soak it in warm water for 30 minutes (the dried Agrocybe aegerita is bought from the supermarket and has a strong taste, so you must wash it several times before cooking the soup, and soak it properly to remove some flavor), then wash it, remove the roots and cut it into small pieces. Blanch the ribs in water and skim off the foam.

2. Then add Agrocybe aegerita and ginger slices, reduce the heat to15min, add seedless jujube and cook for 40min. In the meantime, open the lid and stir several times to make the ribs taste more uniform, and finally season with salt.

3. Agrocybe aegerita is a pure natural edible fungus with high protein, low fat, no pollution and no phytotoxicity, which integrates nutrition, health care and physical therapy. Especially now, people are more and more aware of the nutritional value of fungi, and various fungi are gradually coming to the table, among which Agrocybe aegerita is the darling. This tea tree mushroom sparerib soup is healthy, nutritious and delicious. You might as well try to arrive on time.

Bitter gourd and barley sparerib soup

Raw materials:

Coix seed, ribs, bitter gourd, star anise, ginger, onion, salt, cooking wine.

Exercise:

1. Coicis Semen is soaked in clear water for about 2 hours in advance;

2. After the water is boiled, add the washed ribs, add star anise, ginger and cooking wine and blanch for a few minutes;

3. Wash the blanched ribs, put them into a slow cooker together with the soaked Coicis Semen, ginger slices and onion segments, add a proper amount of boiling water at one time, and then turn to low heat for about 2-3 hours;

4. Bitter gourd removes the white inner membrane and seeds and cuts them into small pieces;

After 5.2-3 hours, open the lid, add bitter gourd and continue to cook for 20-30 minutes, and add salt to taste.

Intimate reminder:

1, boiling pork ribs is better, and the surface of meat will shrink after high temperature, which can effectively lock the nutritional components of meat;

2. When blanching the ribs, adding star anise, ginger and cooking wine can remove part of the fishy smell of the meat, and blanching can remove the blood in the ribs, making the soup cleaner without blood foam and fishy smell;

3. Coix seed is not easy to boil in a short time, so it is best to soak it for a while in advance;

4, bitter gourd should not be put in too early, otherwise it will easily boil and turn yellow;

5, it is best to use traditional crocks to make soup. If you want to hurry, you can choose a pressure cooker. After high-pressure exhalation, turn to low heat for about 20 minutes.

6. It is also very convenient to make a slow cooker regularly. You can put in the ingredients before going to work, and after work, you can drink soup as delicious as a crock.

Pork ribs and papaya soup

Raw materials:

500 grams of ribs, half a green papaya, appropriate amount of onion and ginger, appropriate amount of cooking wine, appropriate amount of vinegar and a little salt.

Exercise:

1, put onion ginger and cooking wine in the pot, add ribs after the water boils, skim the floating foam when the water boils again, take out the ribs, and wash the blood with hot water;

2. When the water in the casserole is about to boil, add ribs, onions, ginger, cooking wine and vinegar, and continue to cook for two hours after the fire is boiled;

3, papaya cut into pieces;

4. Put the papaya into the casserole, cook for 30 to 40 minutes, and add a little salt to taste.