Name: Seasonal Vegetable Pork Ribs Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pig keel; Some carrot; Some corn; Some White radish; Some Tricholoma; Some Crab Mushroom; 3 star anise; Some Sliced ginger; Some Scallions; Some pepper; Some salt

Seasonal Vegetable Pork Ribs Soup

by Beautiful chubby kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Autumn is here, this is a season I like! However, the autumn climate is relatively dry. The so-called "autumn disease-free three-point deficiency", the autumn dry climate will accelerate the evaporation of water in the human body, so that people have a different degree of "dryness". Traditional Chinese medicine believes that dryness is easy to damage the lungs, and there is less body fluid. Therefore, in autumn, drinking some nourishing soups can not only nourish the yin and nourish the lungs, but also replenish the body's water in time. Female friends must drink more soup, which is good for the skin!
I bought a very fresh keel today. If you want a pot of fresh but not greasy pork rib soup, it is best to use pork keel! Plus some fresh seasonal vegetables, nourishing yin, nourishing lungs and nourishing calcium! "

Seasonal Vegetable Pork Ribs Soup

1. Rinse the fresh pork keel with water.

Seasonal Vegetable Pork Ribs Soup recipe

2. Boil a pot of boiling water and blanch the pork keel for five minutes.

3. Take out the blanched pig keel.

4. Pour in a pot of cold water again. The amount of water must be sufficient. It is best not to add water again in the middle. If you want to add it, you must add boiling water. Put it in the blanched pork keel, be sure to cook it under cold water!

5. Add sliced ginger, green onion, star anise, bring to a boil and change to medium-to-small heat.

6. Cut all vegetables into cubes.

7. Let the ribs simmer for about an hour to an hour and a half, add all the vegetables, and continue to simmer for an hour on a medium-low heat.

8. Before serving, add some salt or pepper according to your taste.

Tips:
1. The main keel must be blanched to remove the blood and impurities in it, so that the soup will be clear and not turbid.

2. The soup should be made under cold water

3. Don't add too much seasoning when drinking the soup, otherwise it will destroy the umami taste of the soup itself.