Corn and sparerib soup(yu mi pai gu tang )

Corn and sparerib soup

Introduction:

Production steps:

Step 1: raw material drawing

Step 2: wash corn and cut into sections, cut carrot into hob pieces.

Step 3: slice ginger, wash scallion and knot.

Step 4: pot hot water, put in the ribs blanching water, remove and wash.

Step 5: put water in the pot again, put in the blanched spareribs and bring to a boil over high heat, then reduce the heat and cook for 30 minutes.

Step 6: add corn and carrots, add proper amount of cooking wine to remove fishiness.

Step 7: add 3-4 drops of white vinegar (conducive to the dissolution of calcium and other ingredients in bones), bring to a boil over high heat, and then turn to low heat for 60 minutes.

Step 8: add appropriate amount of salt and mix well.

Materials required:

Pork ribs: 500g

Corn: 200g

Carrot: 100g

Salt: right amount

Cooking wine: moderate

White vinegar: 3-4 drops

Note: 1 pork ribs to first blanch, remove blood, soup clear. When stewing bone soup, drop a few drops of white vinegar, the calcium in bone soup is easy to overflow, which is conducive to the absorption of calcium by human body.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Yu Mi Pai Gu Tang