A complete list of pork ribs recipes, how to cook pork ribs to make them delicious
pork is the most commonly eaten meat on the Chinese table. Traditional Chinese medicine believes: "Pigs are used the most, but it is not advisable to eat too much meat, as it will make people fat and cause muscle weakness." Therefore, eating pork has no medicinal or nourishing value and should be eaten with caution or in small amounts. However, big Pork bones are indeed a delicacy suitable for all ages. It is also called a canal bone. The ends are large and there is a hole in the middle. It is rich in bone marrow and collagen. It is the best bone for making soup. More fragrant than Pork belly and cheaper than pork ribs . , sharing 3 ways to make Pork bone soup that are most suitable for autumn. A bowl of it can nourish and relieve dryness, dispel cold and warm the stomach, enhance immunity, and spend the autumn and winter safely!
1. Carrot bone soup
1. Chop the tube bone from the middle and soak it in a basin; put 5 grams of wolfberry in a basin and soak it in water; cut two green onions into chopped green onions; peel off the skin on one white radish and peel off the skin on one carrot. Then cut them all into hob pieces; cut green onions into two sections, cut ginger into slices, and add 3 star anise.
2. Boil water in the pot, put the cold water into the drum bones and boil the bleeding water. After the water boils, we remove the floating powder in the pot, blanch the water for 1 minute, pour out the drum bones, rinse and control the water for later use.
3. Boil water in the pot again. The amount of water should be slightly more. Add the drumsticks, green onions, ginger slices and star anise. Pour in 5 grams of cooking wine to reduce the fishy smell of the drumsticks. Bring the water to a boil over high heat and remove the pot. Put the floating powder in the pot, cover the pot and simmer over medium-low heat for 45 minutes. The soup has turned milky white. Remove the green onions, ginger and star anise and use them. Take out the tube bones and put them in the soup pot, and then pour in the soup.
4. Boil water in the pot and put a grate on it. Place the radish on the grate and steam it for five minutes. Steaming the radish for five minutes can help extract nutrients faster without the radish becoming soft and rotten.
5. Take out the steamed radish and put it into the tube bone soup, add wolfberry, Chicken powder and salt, cover the pot and cook over low heat for about 8 minutes, then sprinkle with chopped green onion, pour in sesame sesame oil and serve.
2. Stew bone soup
1. Soak the chopped large bones in clean water for 2-3 hours to soak the bleeding water; boil the water in a pot, add cooking wine, green onion and ginger to remove the smell, blanch the large bones in cold water, and skim off the blood foam after the water boils. After boiling for 5-6 minutes, take it out and rinse it with warm water, not cold water.
2. Heat oil in a pot, add the bones and fry over medium heat until the surface is golden brown. Add ginger slices and half a pot of boiling water. Turn on high heat and simmer. It is best to add enough water at one time. After boiling, add two Codonopsis pilosula roots and continue the high heat. Simmer for 30 minutes, then reduce to medium-low heat, cover and continue simmering for 1 hour and turn off the heat.
3. Add salt to the bowl to taste, add coriander and chopped green onion, pour in the bone broth, drink a bowl of it warmly in autumn, it will drive away the cold and warm the stomach, and you will feel warm immediately after drinking it.
3. Thousand pieces of tube bone stewed
1. Soak 500 grams of pork ribs in clean water to remove the remaining blood; cut two thousand sheets into wide strips, then cut them into diamond-shaped slices and place them in a basin; flatten the ginger, flatten the garlic, and cut the green onions into sections and put them together In a bowl, add 3 star anise and 2 grams of dried chili peppers; cut two millet peppers into chili rings; cut two green line peppers into chili rings and put them together for later use.
2. Boil water in a pot, put the drum bones into the pot under cold water, and boil out the blood in the drum bones. After the water is boiled, remove the floating residue in the pot, blanch the water for another 1 minute, pour out the drum bones, rinse them with clean water, and then drain. Dry and set aside.
3. Heat oil in a pot, add onions, ginger, garlic, star anise and dried chili peppers and stir-fry until fragrant. Pour in bean paste and stir-fry until red oil appears. Then add water and add the ribs. The amount of water should cover the ribs. , add a little old extract to lift the background color. After the water boils, pour the drum bones into the pressure cooker, turn on low heat and press for about 20 minutes, then take out the drum bones and set aside.
4. Boil water in a pot, add Qianzhang in the warm water, blanch for 40 seconds after the water boils, and pour out the water to drain.
5. Then pour the soup in the pressure cooker into the wok. When pouring out, remove the residue from the soup, then pour in the drumsticks and Qianzhang to stew together, then pour in the prepared millet peppers and green thread. pepper, add 2 grams of salt, 1.5 grams of chicken powder, and 1 gram of pepper, stir the soup with a spoon to dissolve the seasonings, simmer over low heat for about 1 minute, and then take it out of the pot and put it on a plate.