Pork Ribs Soup

Name: Pork Ribs Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Ribs; Some Shiitake Mushrooms; Some kelp; Some Cyclobacter; Some shallot; Some ginger; Some Cooking Wine; Some pepper; Some Vinegar; Some salt; Some Chicken Essence

by Night dire

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The name is actually very irresponsible, because in addition to the ribs, the soup also contains kelp, shiitake mushrooms and green fungus, but I really can’t think of a suitable name that can include all the above ingredients. In the end, it's simply called ribs soup.
Qinggang bacteria was brought back during an interview in Tibet last month.
In addition to kelp and mushrooms, you can also put peanuts, corn, etc., according to your own preferences. "

Pork Ribs Soup

1. Wash the shiitake mushrooms, kelp, and green fungus in advance.

2. Slice ginger, cut green onion into sections, and set aside 5 or 6 peppercorns. (The onion, ginger, and Chinese pepper cooking wine is used to remove fishy smell and increase fragrance.)

3. Wash the ribs, and cook in cold water with the kelp, add ginger slices and cooking wine, blanch the water and skim the foam for later use. (The pork ribs in a cold water pot can better remove blood foam, which is suitable for stewing soup; if the pot is blanched in hot water, it is said that it can better lock the water and make the meat more tender.)

4. Pour proper amount of hot water into the electric pressure cooker, add spare ribs, kelp, shiitake mushrooms and green gang mushrooms, then add sliced ginger, green onion and peppercorns, add 1 tablespoon of cooking wine, 1⁄4 tablespoon of vinegar, and transfer to the "soup" position . (Soup or cooking should be heated water, meat will become wood when cold water, and the taste is not good. Adding vinegar can dissolve calcium, phosphorus, iron and other minerals in the ribs, which is good for absorption.)

5. After boiling, add salt and chicken essence, add sesame oil or sprinkle chopped green onion according to your taste.

Tips:
Ps: A few tips:
1. Adding green onions, ginger, pepper and cooking wine in the soup can remove the fishy smell and increase the fragrance. You can also leave it if you don't like pepper.
2. When the ribs are blanched, cold water in the pot can better remove the blood foam, which is suitable for stewing soup; if the hot water is blanched in the pot, it is said that the water can be better locked, and the meat is more tender, suitable for braised or stir-fried vegetables.
3. Add enough water for the soup at a time, and it is necessary to add water in the middle and also to heat the water.
4. Adding a little vinegar to the soup can dissolve calcium, phosphorus, iron and other minerals in the bones, which is good for absorption.
5. Most of the above tips are effective for all soup or braised.