1. Add enough water to the pot to cover the ribs, bring to a boil, pour in the washed ribs and stir, boil the blood foam, about 3 minutes (if it is ribs, the time can be shortened). Take out the ribs and wash them in warm water. Pour out the blood in the pot and brush them clean. Pour in three times the amount of water for the ribs and put in the washed ribs.
2. Cut the scallion into sections. When the ginger is large, pat it loose, anise anise, and a bay leaf. Put in a small amount of cooking wine (I prefer the original flavor, so I use less aniseed). Bring to a boil. Turn to medium heat and simmer slowly. Start the long waiting process... the thigh bones should be simmered for more than three hours, until the thin and brittle bones on the bones are simmered, and the ribs can be simmered for a short time. If you are afraid that the soup will overflow in the middle, leave a seam to cover the pot. .
3. During the braising of ribs, prepare the added ingredients according to personal preference. The picture shows the last time I came to the guest at home, because there are a lot of people, haha, you can refer to it selectively. This time I only put bamboo shoots, corn and carrots, it’s enough
4. Before the ribs are simmered, calculate the adding time according to the difficulty of the ingredients. I usually add corn and bamboo shoots one hour before the pan is cooked, and the carrots are easy to cook and put them in the last half an hour. Finally, add some salt to taste, no need to add chicken essence, the taste is already very delicious!
5. Finish, take it easy!
Tips:1. Try to add enough water at a time. If there is too little soup in the middle, you can add hot water;
2. Choose fresh pork thigh bones with bone marrow, and stew slowly with sufficient time to make a fresh and thick bone soup, which is incomparable to a pressure cooker.
3. Add auxiliary ingredients to control the degree of easy-cooking, and add them in time and in batches.
