Some time ago, my friend went home for dinner, and it happened that the ribs in the refrigerator were ordered online a few days ago. I went to the market to buy corn and carrots and cooked this soup together. This soup is the most cooked soup in my family and is suitable for drinking all year round. Light and not greasy. If you drink too much, you don't have to worry about gaining meat. It can also effectively delay aging and reduce serum cholesterol. Is it worth recommending to everyone?
Prepare ingredients:
Pork ribs 500g, sweet corn 1, carrot 1, salt, water and a little chives.
Production method:
1. Prepare the required ingredients, peel and wash the carrots.
2. Soak the ribs in clear water for about 15 minutes to half an hour. It is recommended to change the water once or twice in the middle.
3. ignite the gas stove, pour a proper amount of water into the pot, and then put the ribs into the pot after the water boils.
4. Take out the blanched ribs and rinse off the floating foam on the meat with clear water.
5. Pour about 1.5L of boiling water into the casserole, add the blanched ribs, cover the casserole, boil and simmer slowly.
6. 1 Cut the corn into 4 sections horizontally, then cut it into small sections vertically, and cut the carrot into hob blocks.
7. After stewing the ribs in the casserole for about 25 minutes, open the lid, add the cut corn and carrots, cover the lid and continue stewing for about half an hour.
8. Season with salt for about 15 minutes before cooking, and sprinkle a little chopped green onion for decoration after cooking.
Tips:
1. Soak the ribs in cold water before blanching, which can clean up the blood in the ribs more cleanly, and the stewed soup has no fishy smell at all.
This is a very light soup. It is suggested that only salt should be added to keep the original flavor of the soup.
3. Add enough water to the stew, and it is not recommended to add water in the middle.
Let the fire simmer for about an hour.