Radish and spareribs soup in tile pot -- summer soup(wa bao luo bo pai gu tang xia ri liang tang )

Radish and spareribs soup in tile pot -- summer soup

Introduction:

"This soup tastes salty and fresh, and is easy to operate. It's better than being fresh and sweet. Especially in summer, people who like soup and water are more comfortable."

Production steps:

Step 1: put the spareribs in a large bowl, add 1 / 4 tsp salt, 1 tsp soy sauce, 1 / 4 tsp sugar, 1 tsp cooking wine and 1 / 2 tsp pepper, and marinate them with your hands until they are sticky. Add 1 tbsp water and marinate them with your hands until they are completely absorbed. Add water twice, and then add 1 / 2 tsp cornstarch. Marinate them evenly and put them in a compact box overnight;

Step 2: put cold water in the pan, put in the marinated spareribs and 3-4 pieces of ginger;

Step 3: when the water boils, the foam of the spareribs will float up. Roll over the medium heat for a short time to let the blood ooze out of the spareribs. Then stop the fire for a while, take out the spareribs and rinse them with hot water first. (some friends may ask, why do you want to blanch the spareribs after pickling? The real spareribs have been salted for a night, and it's a little tasty. It's better to blanch them again. Don't blanch them for a long time, though it's too long It's better to marinate than not to marinate, but if you blanch just after marinating, it's really a bit of a white pickle.)

Step 4: while blanching the spareribs, turn on the stove; put 3-4 pieces of ginger and let the pan heat slowly;

Step 5: when the ribs are blanched, put them into a tile pot, cover them well and cook them soft over slow medium low heat for about 20-30 minutes. At the same time, you can spare your hand to peel the radish and cut it into cubes or hob pieces, which are slightly larger than the ribs;

Step 6: after the ribs are cooked, add the radish and bring to a boil until the radish becomes transparent. Then add 1 / 4-1 / 2 tsp refined salt, 1 tsp white pepper and 1 tsp cooking wine. Stir for several times to serve.

Materials required:

Spareribs: about 1 / 2 lb

Radish: 1 (large)

Ginger: 6-8 tablets

Salt: right amount

Sugar: right amount

Soy sauce: moderate

White pepper: right amount

Cooking wine: moderate amount (or brandy)

Note: first, this soup had better sprinkle a little pepper, the radish taste and sweet hanging out. 2、 According to my point of view and practice, in order to highlight the radish flavor, there is no need to put green onion and coriander, but if you say you want to put it, it's up to you.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Wa Bao Luo Bo Pai Gu Tang Xia Ri Liang Tang