Decipher The Nutritious Porridge of Spare Ribs
1.
Soak the ribs in clean water for half an hour to soak a part of the blood, then rinse with clean water once, then pour in flour;
2.
Massage the ribs with your hands to make the flour stick to the ribs;
3.
Rinse repeatedly with running water two or three times, the ribs will be washed very clean
4.
Boil water in a pot, add the ribs to blanch
5.
When the water is boiled again, the ribs will turn white, and the blood foam will float in the pot, then turn off the heat, take out the ribs and rinse them with clean water again
6.
Cut the green onion into sections and slice the ginger
7.
Pour the casserole into the water and bring it to a boil, then put in the ribs. The water should reach the fullness of the pot.
8.
Add green onion and sliced ginger
9.
Pour in the right amount of cooking wine
10.
Cover the pot and bring it to a boil, simmer for 30 minutes on medium and low heat
11.
While the ribs are being stewed, after washing the rice, add a little water to soak the rice for 30 minutes
12.
After the ribs are soft and rotten, pick out the green onion and ginger slices and turn on high heat to keep the water boiling
13.
Pour out the water that soaks the rice, pour the rice into the boiling pork ribs soup,
14.
After boiling again, turn to low heat and cook for about 20 minutes. During this time, stir frequently to prevent the bottom from sticking.
15.
Rapeseed wash
16.
When the rice porridge is almost cooked, add salt to taste, and then add rapeseed
17.
Turn off the heat in about 3 minutes, sprinkle a little chopped green onion, and a pot of fragrant pork ribs porridge is ready.
Tips:
Sunny nagging:
1. Do not use hot water when washing the ribs. Soak in cold water first to soak a part of the blood. After massaging with flour, it will absorb the grease on the surface of the ribs, and then rinse with cold water;
2. Try to use pure ribs for porridge;
3. The secret of cooking porridge is that the rice must be soaked for half an hour to make the rice soft from the inside out, and then it must be boiled under the water. When the rice encounters intense heat, it will expand and the porridge will be cooked quickly; You can also drain the water before putting the rice in the pot, then pour a little salad oil into the rice and mix well. The oil will coat the rice grains. When exposed to hot water, the rice grains will explode sharply from the inside like a small bomb. It can be cooked quickly, and at least one-third of the time can be saved. When the rice is boiled in the pot, turn the heat to a low heat so that the rice porridge will be sticky and smooth.
4. The porridge I cook is thicker, which is related to my family’s eating habits. If you like a thinner one, you can increase the amount of soup or reduce the amount of rice.
