Pork ribs soup with seasonal vegetables(shi shu pai gu tang )

Pork ribs soup with seasonal vegetables

Introduction:

"Autumn is coming. It's a season I like! But the autumn climate is relatively dry, so-called "autumn disease-free three virtual", autumn dry climate will accelerate the evaporation of water in the human body, so that people have different degrees of "dry feeling". Traditional Chinese medicine believes that dryness is easy to damage the lung, and fluid deficiency is less, so in autumn, we often drink some nourishing soup, which can not only nourish yin and moisten the lung, but also replenish the water in the human body in time. Female friends must drink more soup, good for skin! Today, I bought a very fresh keel. If you want to cook a pot of fresh but not greasy spareribs soup, you'd better use pig keel! Add some fresh vegetables, nourishing Yin, moistening lung and replenishing calcium

Production steps:

Step 1: rinse the fresh pig keel with water.

Step 2: boil a pot of boiling water and blanch the pig keel in hot water for five minutes.

Step 3: take out the boiled pig keel.

Step 4: pour in a pot of cold water again. The amount of water must be enough. It's better not to add water again in the middle. If you want to add water, you must add boiling water. Put in the pig keel, be sure to cook in cold water!

Step 5: add ginger, scallion, star anise, bring to a boil, then change to medium and small fire.

Step 6: cut all the vegetables into pieces.

Step 7: when the ribs are stewed for about an hour to an hour and a half, add all the vegetables and continue to simmer for an hour.

Step 8: add appropriate amount of salt or pepper according to your own taste before cooking.

Materials required:

Pig keel: 500g

Carrot: right amount

Corn: moderate

White radish: right amount

Mushroom: right amount

Crab mushroom: appropriate amount

Star anise: Three

Ginger slices: right amount

Scallion: right amount

Pepper: right amount

Salt: right amount

Note: 1. The main keel must be blanched to remove the blood and impurities, so that the soup will be clear. 2. Make soup by cooling the water. 3. Don't add too much seasoning to the soup, otherwise it will destroy the taste of the soup itself.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shi Shu Pai Gu Tang