Pork ribs soup(pai gu guo ba tang )

Pork ribs soup

Introduction:

"Guoba was brought back by Lao Geng when he visited Anhui Province. It's delicious and crispy, but it's always less delicious. It's more delicious after dipping in the soup."

Production steps:

Step 1: prepare the raw materials.

Step 2: blanch the spareribs with water to remove the blood foam.

Step 3: shell the bamboo shoots and cut them into small pieces.

Step 4: Boil the salt in a boiling water pan for dozens of seconds and take it out for use.

Step 5: blanch the spareribs, add cooking wine and ginger slices, bring to a boil with proper amount of water, and simmer over low heat until the meat is crisp and rotten.

Step 6: add bamboo shoots, salt, chicken essence and simmer for a few minutes.

Step 7: when eating, add Guoba.

Materials required:

Ribs: 500g

Guoba: 2 yuan

Bamboo shoots: 2

Ginger: 1 piece

Cooking wine: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: 1. Bamboo shoots should be blanched with water before firing to remove oxalic acid. 2. If you put it in when you eat it, it's easy to soak it up for a long time and it's not good to eat

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Pai Gu Guo Ba Tang