One catty of ribs, seven mushrooms, one onion, one piece of ginger, salt 10g, chicken essence 10g, a little medlar and a little coriander.
Practice steps
Soak ribs in clear water and blanch them in cold water to remove the fishy smell;
Cut the onion into sections and slice the ginger for later use;
Put the blanched ribs in a casserole, add onion and ginger slices, and add boiling water, enough at a time.
Bring the fire to a boil and simmer for 20 minutes;
After 20 minutes, add mushrooms and continue to simmer for 30 minutes;
Adding salt after one hour;
Add chicken essence to taste and cook for 10 minutes.
Put it in a bowl, add medlar, sprinkle with coriander, don't put it if you don't like coriander;
A bowl of sparerib soup is ready, warm and delicious.
skill
If the ribs are not blanched, there will be blood foam, and the soup made is not clear and will smell fishy;
Add mushrooms and the soup will turn black. It doesn't matter. You can put other white mushrooms if you don't like them.
It is milky white when it is made;
Casserole is the best way to make soup, which can keep the original flavor of the soup.
(2) The practice of taro sparerib pot.
200 grams of ribs, 200 grams of taro, 1 green pepper, 30 grams of carrots, 20 grams of onions, salt and soy sauce.
Practice steps
Chop the ribs into small pieces and clean them;
Cut taro into small pieces, green pepper, onion and carrot into small pieces;
Pour a little more oil into the pan, fry the prepared taro slices in the oil pan, and take them out after the taro surface is slightly browned;
The ribs are also oiled;
Leave the bottom oil in the pot, add the onion, carrot and green pepper, stir-fry and smash;
Add oiled ribs and taro and season with proper amount of salt;
Add a little soy sauce and a small bowl, simmer for 20 minutes, then collect the juice and take it out of the pot;
Put the bowl on the table to eat.
skill
There is not much seasoning, and the food is original.