2, after the water boils, fish out the floating powder, fish clean, burn a three minutes to fish out.
3, fished out, rinse with cool water a few times.
4, pot of cold water, pour into the cooled ribs, remember not to boil under the ribs. Add scallions, ginger.
5, cover and boil, add salt, cooking wine. Then open a small fire, burn a 40 to an hour.
6, dealing with winter melon and kelp, winter melon washed and sliced, and then sprinkled some salt on the cut winter melon to ensure that the winter melon under the pot does not fall apart. Kelp buy back, first soak up.
7, 40 minutes to 1 hour later, add winter melon and kelp, water first to sprinkle the salt in the winter melon wash off, kelp should also be washed, cut into pieces.
8, cover the lid, high heat boil, small fire for 20 minutes, such as winter melon color white, sprinkle some chopped green onion.
750 grams of pork ribs, 750 grams of winter melon, 25 grams of kelp, 2 cilantro, oil, salt, fresh ginger, cooking wine, vinegar, sugar in moderation.
Material Requirements
Pork Spare Ribs: It is better to choose the baby ribs with less fat and less oil;
Kelp: Not too much (too much for stomach discomfort). Use 1/3 of a large root can be, remove the edges, to the middle of the thick part, cut into large squares, with boiling water to cook a little, rinsed and fished for use;
Winter melon: remove the pith, cut into large pieces (small pieces are easy to melt away, affecting the freshness of the soup)!
Steps
Want to make a few bowls of soup on how much water (if the pot of soup is easy to evaporate put more, can not be old to uncover the pot), put the shot of ginger, and then put a tablespoon of cooking wine (to go to the meat of the fishy smell), a small spoon of vinegar (good to let the bones of the calcium dissolved into the soup, at the same time to prevent the meat tight), boiled with a high fire to cook for 30 minutes, and then cook with a low fire for an hour, put the steamed kelp, and then boil for 30 minutes. Cook for another 30 minutes. Before serving, add the melon, add some sugar to enhance the flavor, cook for 20 minutes, and add a pinch of salt and cilantro before serving.
Precautions
It is important not to put any other seasonings in the soup, especially not large ones. Be sure to keep the original flavor.
2 pork ribs, 40-50 grams of dried kelp, 300-400 grams of winter melon, 3-5 slices of ginger, salt, a little cooking wine
Practice Editor
1. dry kelp first washed with water to soak soft (preferably soaked for 6-12 hours), shredded about 1CM or so, (or buy a good soaked kelp knots outside), the winter melon with the skin and cut into large pieces.
2. First of all, has been chopped pieces of ribs into the boiling water slightly scalded, fish up.
3. Put the cut seaweed, ribs, winter melon, ginger into the pot, add water, boil for 15 minutes on high heat, and then boil for 1 hour on low heat.
4. When the pot is almost ready, put salt, add a little wine (about two to three tablespoons). This soup has a very good summer heat dissipation and clearing effect.