First, the production skills of sparerib soup

1, choose ribs

It is best to choose ribs or coccyx segments. The reason why sparerib soup tastes good is that the bone marrow and nutrition of sparerib are boiled, so you can choose sparerib with large bones and lasting meat quality, such as coccyx segment or rib segment. Pork ribs are not suitable for soup.

I strongly recommend the ribs here. The side of ribs, as the name implies, is the one on the side of the whole ribs, and a pair of ribs is one side. If it is positioned, it should belong to the abdominal muscles.

I wonder if there are any other places that specialize in selling ribs. We have it here, and the price is as expensive as that of a small row. But the taste is different, because it is close to pork belly and slightly greasy, so the meat is tender and easy to cook, the soup is delicious, and the ribs are delicious.

Step 2 clean

The content of purine in meat is high. The simple removal method is to put the cleaned pig bones in boiling water for 3 minutes, then take them out, and then change the water again and start to cook the soup, so that 90% of purine can be removed.

3, in addition to dirt

Boil pig bones in boiling water for 3 minutes and then take them out. It's best to wash away the blood stains and dirt attached to the bones with cold water, so that the soup can be clean enough and the surface of the meat can be tightened and cooked for a long time.

4, add enough water

When cooking soup, add enough water at a time, and try not to add water halfway. If you must add water, you should also heat it. Generally, the water consumption for cooking soup is 2.5-3 times the weight of soup. I usually use 5-6 bowls of water (about 65,438+0,000 ml ~ 65,438+0,200 ml, 4-5 cups of water) for 65,438+0 kg of ribs.

5. Enhance the fragrance

Nowadays, pork smells like fish. In order to get rid of this smell, some people like to add ginger slices to the soup. But I'd like to recommend dried oysters and dried old razor clam, which will bring unexpected and very sweet taste to pork bone soup.

6. Select a container

It is best to choose pot or casserole for soup, and metal pot is not recommended. Pots and casseroles can transfer external heat energy to raw materials in a balanced and lasting way, and a relatively balanced environmental temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual infiltration lasts, the more delicious ingredients overflow, the fresher and more mellow the soup tastes, and the more crisp and rotten the raw materials are.

7. Cover tightly.

This can prevent the soup from losing water quickly and losing its taste.

8, small fire pot

The key to making soup is: boiling with strong fire and simmering with slow fire. Slow fire can make the nutrients of the ingredients slowly penetrate into the soup. However, boiling soup is not good for health, so it is recommended to use electric purple sand tile vibration, which has low power and often makes the soup boil. If there is no electric purple sand tile, simmer it with minimum fire.

9. Be patient

Needless to say this. It usually takes me about an hour and a half to cook soup with ribs on the gas stove. If you use electronic tiles, it takes two and a half hours. I'd like to add here that it is not recommended to use electronic tiles on ribs, which are easy to debond. Electronic tiles are recommended for the tail section.

10, after adding vegetables and seasonings.

Especially perishable vegetables, such as radish, tomato, wax gourd and so on. , be sure to cook 1 hour or so. Salt should also be put at the end. Vinegar is an exception.

Adhere to the above points, it is difficult to make a good sparerib soup. The ribs soup cooked in this way does not add any vegetables, but only adds salt. It is really sweet and memorable.

Second, papaya sparerib soup

Ingredients: 500 grams of ribs, 500 grams of papaya, 80 grams of peanuts and 50 grams of plum beans.

Accessories: ginger, salt, Xinhui tangerine peel.

Production process:

1. Peel papaya, remove seeds and cut into large pieces for later use.

2. Soak peanuts, eyebrows and dried tangerine peel in water for about two hours.

3. Add ginger slices to the ribs, drain the bleeding water from the water, and then wash and drain for later use.

4. Put a proper amount of water in the soup pot and bring it to a boil. After the water boils, add all the prepared materials, and then simmer for about an hour and a half after the fire boils.

5. Finally, add salt to taste.

Third, tomato sparerib soup

Ingredients: tomato, 2 pork chops, 300g lettuce, 200g salt, 1.5 teaspoon ginger, 3 slices and 2 shallots.

Production process:

1. Wash the ribs and put them in a cold water pot. Add the ginger slices and bring to a boil. Boil for a while and drain the blood.

2. Wash the cooked ribs with warm water, add warm water and ginger slices to boil, and cut the tomatoes into pieces.

3. Pour the tomatoes into the boiling pot and turn to low heat for stewing.

4, stew about 1 hour until the ribs are soft and rotten, and the soup is fragrant. Add appropriate amount of salt and cook for about 10 minute.

5. Add chopped green onion and lettuce (lettuce can be replaced with other vegetables or not) and turn off the heat.

Fourth, bitter gourd and corn sparerib soup.

Ingredients: ribs 500g bitter gourd 1 corn 1.

Production process:

1. Wash the spareribs for 5 minutes, and then blanch them for later use.

2. Put the ribs into the pot without adding onion, ginger, aniseed and proper amount of water.

3. Add cooking wine, cover and cook for 10 minutes.

4. Wash the corn and bitter gourd, cut them into segments and rings respectively, and remove the bitter melon pulp.

5. Put the corn in the soup pot and continue to boil. Put the inner pot into the outer pot and simmer for 40 minutes.

6. Put the cooked ribs and corn soup into the casserole, then add bitter gourd, add salt and pepper, cook for 8 minutes, then add a little chicken essence and turn off the heat.