working methods

1) Add the cooking wine and blanch, change the knives of corn and carrot, and slice the onion and ginger for later use.

2) Boil all the raw materials, skim off the foam after boiling, and stew for another 60 minutes.

3) Finally, seasoning the pot and adding a little vinegar can better help the absorption of calcium. Take it out of the pot.

lotus root and rip soup

working methods

1, peeled lotus root, washed and sliced.

2. Wash the ribs, blanch them in a boiling water pot, remove the bleeding foam and rinse them off.

3. Put the ribs and lotus roots into a boiling pot, and add water to the ribs and lotus roots.

4. Bring to a boil, add ginger and cooking wine, simmer for about 2 hours, add some salt and sprinkle with chopped green onion.

Winter melon sparerib soup

working methods

1, clean and slaughter the ribs into small pieces, add salt and mix well for later use.

2. Peel and cut the wax gourd into pieces, wash and cut into small pieces.

3. Blanch the ribs in boiling water and drain for later use.

4. Add the right amount of water to the pot. Add ginger slices and pepper to boil, then put the ribs in the pot and continue to cook, and then simmer for about 90 minutes.

5. Then add the wax gourd, stew for 20 minutes on medium heat, then take out the pot and sprinkle with chopped green onion.

Yam ribs soup

working methods

1 500g sparerib, half a yam, proper amount of Lycium barbarum, one carrot, proper amount of ginger, cooking wine 1 teaspoon, a few drops of white vinegar, one star anise and proper amount of salt.

2. Wash yam, peel it and cut it into hob blocks for later use; Carrots are also cut into hob pieces.

3. put half a pot of water, add the washed ribs and boil over high fire. At this time, there will be a layer of foam on the noodle soup, which is boiled blood. Turn off the fire, remove the ribs and wash them.

4. Put a proper amount of water into the casserole and bring it to a boil (once enough, don't add any water in the middle). Put the ribs together with ginger, cooking wine and star anise, and turn to low heat after the fire is boiled.

Adding a few drops of white vinegar at this time can not only make the calcium in the ribs dissolve into the soup, but also make the soup more delicious. Don't add too much vinegar, or the ribs will go bad.

6. Cook on low heat for one hour, then add yam and carrot, cook on low heat 1 hour, and season with medlar and salt.

Black bean and Sydney sparerib soup

working methods

1. Wash black beans and soak them in clear water for 2-3 hours;

2. Wash, peel and core Sydney, and cut 4 petals each;

3. Wash the medlar and soak it slightly;

4. Wash and chop the ribs, soak them in clear water and rinse them off;

5. Boil the clear water, add all the ingredients, cook on high fire for 20 minutes, turn to low heat for one and a half hours, and season with salt.

Corn mushroom sparerib soup

working methods

1. Wash the ribs and make a pot with cold water. Boil it and skim off the blood foam. The mushrooms are ready.

2. Transfer the ribs to the casserole and put them in cold water. One time should be enough.

3. Add cooking wine, add corn and mushrooms after the onion juice is boiled. After the fire starts, turn to low heat and stew 1 hour. Put some salt before cooking, and you can cook.

Siraitia grosvenorii and winter melon sparerib soup

working methods

1. Wash and cut the ribs, and rinse them after soaking;

2. Peel the wax gourd, wash it and cut it into pieces; Peel carrots and cut into pieces;

3. Wash Siraitia grosvenorii and break it slightly; Wash the meat;

4. Boil the clear water, add all the ingredients, cook on high fire for 20 minutes, turn to low heat for one and a half hours, and season with salt.

Corn chestnut sparerib soup

working methods

1. ribs 400g, chestnuts 10, sweet corn 1 piece, proper amount of Lycium barbarum, proper amount of cooking wine, proper amount of salt and proper amount of ginger slices.

2. Slice the corn and peel the chestnuts.

3. put half a pot of water, add the washed ribs and boil over high fire. At this time, there will be a layer of foam on the noodle soup, which is boiled blood. Turn off the fire, remove the ribs and wash them.

4. Put a proper amount of water into the casserole and bring it to a boil (once enough, don't add any water in the middle). Put the ribs, corn pieces, chestnuts, ginger and cooking wine together, bring it to a boil with high fire and turn to low heat.

5. Stew for two hours on low heat and season with medlar and salt.

Yam and corn sparerib soup

working methods

1, chop the ribs into small pieces.

2, pot into cold water, add ribs, after boiling, ribs washed with cold water.

3. Put warm water in the casserole, put the ribs in the casserole and boil over medium heat.

4. Cut the corn into sections, cut the Chinese yam into hob blocks, shred the onion and slice the ginger.

5. Cook the ribs on medium heat for 40 minutes, then add corn, yam, shredded onion and ginger slices, and pour a spoonful of yellow wine.

6. Turn the heat down and continue to cook for 40 minutes. Add salt according to personal taste and turn off the heat.

Tomato ribs soup

working methods

1. Wash the ribs with clear water, put them in a pot, add cooking wine and blanch for 5 minutes, and take them out for later use.

2. Cut the tomatoes into pieces, and chop the onions, ginger and garlic for later use.

3. After the oil in the pot is heated, add the onion, ginger and garlic and saute until fragrant, then add the tomato and saute until fragrant.

4. Add enough water, ribs and salt to the tomatoes.

5. Bring the soup to a boil with high fire, and then turn to low heat.

6. After the ribs are stewed, add tomato sauce and pepper.

7. Sprinkle vegetables such as coriander to add flavor.

Lotus seed and potato sparerib soup

working methods

1. Prepare all the ingredients and cut the ribs into 2 inches.

2. Peel the fresh lotus seeds and remove the lotus coat and lotus heart.

3. Blanch the fresh lotus seeds in boiling water for about one minute.

4. Cut the potatoes with a hob and blanch the fresh lotus seeds in cold water for a while.

5. Blanch the ribs in boiling water for 3 minutes. Remove the blood, drain the cold water, then put it in a soup pot, pour a proper amount of water (without ribs), bring it to a boil with high fire, skim off the floating foam, and turn to low heat for simmering.

6. When the soup turns a little white, pour in the drained potato pieces, cover them and cook them first.

7. When the potatoes are fragrant, drain the drained lotus seeds until the lotus seeds are cooked and the soup is fragrant. Add salt, turn off the fire and close the lid until the taste is delicious.

Pumpkin ribs soup

working methods

1. Wash ribs and cut into sections;

2. Wash the old pumpkin and cut it into large pieces;

3. Wash adzuki beans and candied dates, and wash dried tangerine peel;

4. Put the raw materials into the soup pot and add a proper amount of water;

5. Boil the soup with high fire, then simmer until the soup is thick, and season with salt.

Soybean bitter gourd sparerib soup

working methods

Soak soybeans in clear water for 2 hours, clean ribs, chop them, blanch them with boiling water, rinse them with cold water, remove the pulp of bitter gourd and cut into strips, pat the ginger slices loose, put the soaked soybeans and ribs in a casserole, add ginger slices, fill them with water, cover the lid, bring them to a boil with high fire, adjust the fire to a minimum of about 40-60 minutes, open the lid and skim off the oil slick.

Pine mushroom sparerib soup

working methods

Wash Tricholoma matsutake, spareribs and Lycium barbarum, boil the water in the pot, blanch the spareribs, remove blood foam, and soak Tricholoma matsutake in water. Remember, don't pour out the water for soaking mushrooms at this time. Add it later when you make soup. Take a delicious casserole, throw all the ingredients into it, add clean water and the water that just soaked mushrooms. After the fire boils, turn to low heat and cook for an hour.

Stewed sparerib soup

working methods

The practice of ribs soup: chop the ribs, blanch them in boiling water for 7 hours until cooked, remove the blood, skim the floating foam and take them out for later use. Put a little oil in the pot, heat the oil, add ginger slices and stir-fry until fragrant. Add water and boil the ribs. Turn off the heat, add a little vinegar, and cover with stew 1 hour or more. Sprinkle salt and coriander before cooking.