The pork rib soup is best stewed like this, the soup is thick and the white meat is soft and rotten, the original taste, do these 2 steps more before stewing

If you want to stew a delicious pork rib soup at home, you must not go directly to the pot after the ribs are cleaned, it is wrong to cook directly in the pot, you have to do 2 more steps before cooking, the first step is that many friends will ignore the soaking, buy the home ribs and soak them in clean water for half an hour to an hour, although soaking can only remove part of the blood, but I personally think it is the key step to remove the fishy smell;

The second step is that many friends know that it is blanching, but blanching is skillful, it is very likely that your blanching method is wrong, which will cause the taste of the ribs to become firewood, first of all, blanching the pot under cold water, boiling the pot slowly over medium heat, do not boil the underwater pot, as soon as the pork ribs are put into the pot, the surface will solidify, the blood water can not come out, blanching is useless, and after the water is boiled, it is necessary to turn to low heat and simmer slowly for 2-3 minutes, which can better force out the blood foam in the ribs. After the blood foam is boiled, it is skimmed off with a colander, which can reduce the fishy smell, and finally the blanched ribs should be put into hot water to clean, which can clean off some impurities and blood water stuck to the ribs, not cold water, if placed in cold water, the meat quality of the ribs will be tightened, and the stewed ribs are very chai in taste, not soft and rotten, which is the easiest point to ignore;

In fact, as long as the ribs are stewed before stewing, they can be stewed directly in the casserole, but many friends like to stew out the pork rib soup is milky white, so before stewing, the ribs should be fried in a pot with oil, and then rushed into hot water, boiled over high heat, in fact, the milky white soup is the emulsified fat, oil and water combine with each other to form an emulsion, so the frying is to force out the fat in the ribs, and then rush into the hot water, Under the condition of high temperature to promote the formation of emulsion, if you want to stew a milky white soup, adding cold water is not good, heating water also needs to boil on high heat, so that oil and water are better fused together, heating water also has a benefit, that is, it can make the stewed ribs more soft and rotten, the reason is the same as the reason for cleaning with hot water after blanching before, understand the above points, you can stew the milky white and fishy pork rib soup at home, you can try it if you like it!

【Raw materials】pork ribs, yams, corn, carrots, wolfberries, red dates, ginger, cooking wine, salt, white pepper;

【Preparation of pork rib soup】

1. Prepare the raw materials needed, today's stewed pork rib soup is made of baby ribs, the side dishes are yams, and corn and carrots are added, which not only looks better in color, but also has more nutrition, with a little red dates and wolfberries to decorate;

2. Rinse the prepared pork ribs under running water, and soak them in clean water for half an hour after rinsing, which can remove the blood in the ribs and reduce the fishy smell;

3. After the ribs are soaked, clean them again, blanch them, pot the ribs under cold water, add cooking wine and ginger slices to remove the smell, after boiling, skim off the foam on the surface, and cook for another 2-3 minutes, which can better remove the blood in the ribs;

4. After the ribs are blanched, take them out and put them in a large basin filled with hot water, the basin must be filled with hot water to avoid the hot expansion and contraction of the ribs, and the ribs should be cleaned in hot water;

5. Heat the pot, add an appropriate amount of cooking oil and lard, the soup stewed with fried pork ribs in lard tastes more umami, the oil temperature is 5 into the heat, put in the cleaned and drained pork ribs, fry them in oil until the surface is slightly yellow, and turn over;

6. After the pork ribs are fried, add boiling water, the amount of water should be a little more, and the water for stewing pork rib soup should be added enough at one time, no more water will be added halfway, and then adding water will affect the taste, after the water is boiled, boil for 10 minutes on high heat, you will find that the soup color slowly turns white, and after it turns white, you can pour it out and stew it in a casserole, and the pork rib soup will taste better when stewed in a casserole;

7. There are a lot of pork ribs used today, first put half of them into the casserole, which is generally about the amount of a stew in my house, and the rest can be put out and put in a bowl, and it doesn't matter if you eat it at night or the next day, when you eat it, you can stew it directly in the casserole, eliminating the previous operation steps;

8. Put the pork ribs in a casserole, cover with a lid, bring to a boil over high heat, then turn to low heat and simmer for about 20 minutes;

9. When the ribs are about to stew, then deal with the side dishes, because the yam is easy to oxidize and change color after being peeled for a long time, so the temporary treatment will be better, after the carrot is peeled, cut into hob pieces, use half a carrot, a yam peeled and cleaned and cut into hob pieces, the corn is cleaned and cut into long sections, and then divided into four parts;

10. After the ribs are stewed, pour the prepared ingredients into it and continue to simmer for 20 minutes, the yam is relatively easy to be soft and rotten, so I like to stew as much as I eat every time, and it is easy to paste the pot when I can't finish it next time I heat it up;

11. When the yam pork rib soup is almost stewed, clean the red dates and wolfberries and soak them for 5 minutes;

12. Before coming out of the pot, add red dates and wolfberries, a little salt and white pepper to taste, simmer for 2 minutes, and you can get out of the pot, the bone broth itself is very delicious, you don't need to add too much seasoning, as long as you add a little salt and white pepper to taste, the salt is finally added because adding salt too early will cause the protein to coagulate, and the ribs are not easy to stew and rot, affecting the taste;

13. The yam pork rib soup with thick white soup and soft pork ribs is ready, a big pot of hot, put a bowl, and the whole body is hot after eating;

Summary of the preparation of yam pork rib soup:

1. Pork ribs can be matched with your favorite ingredients, such as: radish, lotus root, etc., some ingredients need to be stewed for a longer time, add earlier, sometimes they can be stewed quickly, you can add later;

2. Goji berries and red dates do not only play a role in decoration, it is also good to eat some wolfberries and red dates in winter;