What can spare ribs be stewed with

Pork rib soup is not only delicious but also can supplement calcium, so it is very popular among people. There are various ways to stew pork ribs soup. It can be stewed in clear soup or with other ingredients. It is not only nutritious and delicious, but also can replenish many substances in the human body. However, before cooking the ribs, you must boil the blood foam in boiling water to kill many parasites. Here is how to make pork rib soup:

1. Lotus root stewed with pork ribs

Ingredients: 500 grams of spare ribs (small ribs are preferred), 2-3 long-node lotus roots, 3-5 segments of green onion, some slices of ginger, 2 small chili peppers, and appropriate amounts of salt, MSG, chicken essence, fennel, and Sichuan pepper.

Process: First cut the lotus root into wedge-shaped pieces. Boil a pot of water and pour half of it into another pot. Place lotus root cubes in one of the pots and cook over medium heat. Put fresh spare ribs in another pot, cook on high heat for 3 minutes, then pour out the oil and water. Put the white spare ribs into the pot with lotus roots, add ginger slices and green onions, cover and cook on high heat.

About 10 minutes later, when you open the lid of the pot again, a fresh fragrance will hit you. Stir it slightly with a spoon, cut the chili pepper into two sections, put appropriate amounts of Sichuan pepper and fennel into the pot, add a small amount of salt, cover it and simmer over medium heat.

After 20 minutes, the kitchen was filled with the aroma of ribs, making people want to taste the saltiness of the soup:). At this time, add appropriate amount of chicken essence and salt to the boiling soup, mix slightly, cover and simmer on low heat for 10 minutes, then sprinkle some MSG, open the lid and simmer on low heat for about 2 minutes.

What is the best way to stew spareribs and how long is the best time to stew them?

2. Winter melon stewed pork ribs

Ingredients: 500 grams of pork ribs, 500 grams of winter melon, 1 piece of ginger, 1 star anise, and appropriate amounts of salt, pepper, and MSG.

Production process:

1. Chop the ribs into small pieces, wash and drain; peel the winter melon and cut into appropriate pieces; chop the ginger. 2. Blanch the ribs in boiling water for 5 minutes, remove and wash with clean water. 3. Bring the ribs, ginger, aniseed and appropriate amount of water to a boil over high heat, then simmer over low heat for about 60 minutes. Add the winter melon and simmer for about 20 minutes. Remove the ginger and aniseed, add salt, pepper and MSG and serve.

3. Braised pork ribs with ten kinds of medicinal herbs

Ten complete medicinal materials: 10 grams of angelica, 10 black dates, 10 grams of Chuanxiong, 10 grams of Rehmannia glutinosa, 10 grams of Atractylodes macrocephala, 10 grams of Codonopsis pilosula, 3 grams of cinnamon twig, 15 grams of white peony root, 10 grams of Poria cocos, 6 grams of licorice, 15 grams of Astragalus, 2 pieces of Eucommia ulmoides, 15 grams of wolfberry, a little salt for seasoning

Method: 1. Add 20 cups of water to the tonic herbs and boil until about 10 cups of juice remain. Remove the herbs and keep the juice for later use. 2. After washing the ribs with hot water, put them into the pot, add the prepared herbal soup and rice wine, and simmer for about 1 hour. After removing from the pot, add salt.

4. Kelp stewed pork ribs

Ingredients: pork chops, dried kelp, onions, ginger, coriander

Seasoning: salt, cooking wine, Lee Kum Kee soy sauce, MSG, sesame oil

Production process: 1. Cut the ribs into pieces, wash them, blanch them in boiling water, soak the kelp in warm water until soft and slice them, and slice the green onion and ginger. 2. Put water in the pot, add the blanched ribs, kelp, onion, ginger, seasoning and water and stew until crispy and boneless, sprinkle with coriander and sesame oil.

What is the best way to stew spareribs and how long is the best time to stew them?

Features: The soup is delicious, soft and tasty.

Warm tips: 1. The ribs should be fresh, and it is best to soak them in warm water. 2. When stewing, use high heat first and then low heat.