Sydney spareribs soup(xue li pai gu tang )

Sydney spareribs soup

Introduction:

"There is a man who has been smoking and drinking for a long time during this holiday. As a result, he can't open his mouth. Retribution! The air is dry in autumn, so it's a good choice to eat more Sydney. "

Production steps:

Step 1: raw material drawing.

Step 2: water the spareribs, make a knot, slice ginger, remove the core of Sydney, and cut into pieces (no need to remove the skin). Wash wolfberry and set aside.

Step 3: add enough cold water into the pot (it's not delicious if you add it midway), put in spareribs, scallion and ginger slices, bring the water to a boil, and then add a proper amount of cooking wine. Cook over medium heat for an hour.

Step 4: remove the scallion knot, add the Sydney and medlar, continue to cook for 10 minutes, add salt and monosodium glutamate, turn off the heat.

Step 5: Sweet Sydney, soft and rotten ribs, eye-catching medlar. Just a soup for autumn.

Materials required:

Ribs: 500g

Sydney: one

Ginger: right amount

Wolfberry: moderate

Onion: Three

Cooking wine: moderate

Salt: right amount

MSG: right amount

Note: 1. The ribs used in soup must be removed from the fishy smell, otherwise the soup is turbid and fishy. 2. Make soup with cold water and enough water, otherwise it will not taste good.

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: light

Chinese PinYin : Xue Li Pai Gu Tang