stewed spareribs

[main ingredient] spareribs 5g

[auxiliary material] Appropriate amount of salt, onion and ginger

[Practice] Prepare spareribs, wash them, cool them, and then rinse them again.

2. Prepare a proper amount of onion ginger, onion ginger and ribs, put them in a stew pot, boil them, and then remove the froth again. After removing the froth, the soup is very clear.

3. The effect after simmering for 2 hours with low fire. Sprinkle some salt before taking out the pot.

﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌

First of all, you Then take it out and wash it directly in cold water. The ribs are fat and thin, the lean meat is rotten but not firewood, and the taste is good. There is a lot of bone marrow in the ribs, and the bone marrow oil is particularly fragrant after precipitation. What is the so-called eating marrow to know the taste? Therefore, to make ribs particularly delicious, just try to meet the above two points. It's easy to operate. After buying the ribs, cut them, blanch them in a pot to remove the blood foam, and then press them in a pressure cooker for two hours, or better yet, stew them in a slow cooker for 24 hours. The final product is separated from the flesh and blood, the big bone is tender (you can chew it directly), the cartilage is jelly-like, and the essence of bone marrow is all in soup and meat. After the pot is cooked, it is processed for the second time. If you love sweet and sour, you will be sweet and sour. If you love braised, you will be braised. It is just as delicious for lazy people to pour soy sauce directly. Adding onions, ginger, garlic, salt, spices and the like are all trivial things, and they are specifically adjusted during the secondary processing as needed.

﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌