How to make sparerib soup?

Pork ribs are tender and delicious, rich in collagen, calcium phosphate and other nutrients, which can supplement calcium for children and the elderly and improve immunity. There are many ways to make ribs. In hot summer, it is suitable for stewing soup, which can supplement a lot of water. The meat stew is boneless and tastes particularly fragrant.

Some people stew pork ribs soup, only knowing that cooking pork ribs can't effectively remove the fishy smell, and it will turn meat into firewood. In addition, when stewing meat soup, the more seasonings, the better. Too much seasoning will affect the original flavor of meat. Especially the ribs, which have a small fishy smell and have their own taste, should be paid attention to when putting seasonings, and some seasonings can't be put. Next, I will talk to you about the correct stewing method of sparerib soup.

The practice of lotus root ribs soup, Hubei people love to eat this on holidays. Prepare lotus root, ribs, green onions, ginger, cooking wine, salt and chicken essence.

1. Chop the ribs into small pieces, soak them in light salt water for 2 hours, take them out, put them in a pot with cold water, add onion, ginger slices and cooking wine, cook for 3 minutes, then take them out and rinse them with hot water.

2. Heat the wok, pour a small amount of oil into the ribs, stir-fry for 2 minutes on low heat, pour in a proper amount of cooking wine after the color is golden, continue to stir-fry, and add onion and ginger slices to stir-fry.

3. Pour appropriate amount of boiling water, cover and simmer for 40 minutes. Peel the lotus root, cut it into large pieces, put it in the pot, add appropriate amount of salt, continue to stew for 20 minutes, add chicken essence before taking out the pot, stir well, and then turn off the heat.