1: Prepare 20 pepper, 5 slices of ginger, and 5 red dates. Prepare corn slices, prepare radish for use, and 500 grams of pork ribs for use
2: Put 2/3 of the water in the pan, put down the pepper, ginger and red dates, and then add 30 ml of white vinegar. (You can drop in a little other vinegar without white vinegar. The vinegar can completely boil out the nutrition and taste of the ribs.) Bring the water to a boil.
3: Put the fresh pork ribs into another pot, add water, just above the pork ribs, and reduce heat. See white foam draining. Remove the ribs and set aside.
4: Bring the water to the boil, put down the ribs, and then add a little edible blending oil.(The purpose is to 1 increase the aroma, 2 make the oil cover the surface and reduce the evaporation of the original soup, so that the soup will have a strong aroma when it comes out)
5: Cut the radish into pieces for later use. The radish should not be cut too big. Just bloom the entire radish into pieces.
6: Let the ribs be cooked on low heat for 40 minutes, then put down the corn.
7: Let the corn and ribs cook together for another hour, low heat.
8: Put down the radish that started first, and then put down the 20 wolfberry grains together. Then the fire continued to cheer for an hour.
9: This time the soup will be good. Add the right amount of sugar,(you must add sugar, the sweetness of corn alone is not enough, remember!) Chicken essence, salt, monosodium glutamate, flavor enhancement essence, you can add a little more flavor. Then add 30 ml of olive oil. If you have no olive oil, you can replace it with sesame oil. Then cover and heat low for 5 minutes to taste.
10: Sprinkle with chopped green onion and you're done. Drink slowly and don't burn it ~
Ribs and corn soup
By JoeRath
Recipe Recommendations
- fruit corn 500 grams
- radish one
- red dates of 5
- wolfberry of 20
- olive oil 30 ml
- ginger 5 pieces
- green onion a little
- sugar 50 grams
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
- white vinegar 30 ml
- sweetening
- pot
- several hours
- ordinary
Steps for Ribs and corn soup
1
1: Prepare 20 pepper, 5 slices of ginger, and 5 red dates. Prepare corn slices, prepare radish for use, and 500 grams of pork ribs for use
2
500 grams of pork ribs
3
Put 2/3 of the water in the Bao pan, put down the pepper, ginger and red dates, and then add 30 ml of white vinegar. (You can drop in a little other vinegar without white vinegar. The vinegar can completely boil out the nutrition and taste of the ribs.) Bring the water to a boil.
4
30 ml of white vinegar. If you don't have white vinegar, you can use other vinegars
5
Put the fresh pork ribs into another pot, add water, just above the pork ribs, and reduce heat. See white foam draining. Remove the ribs and set aside.
6
Make sure the water reaches the ribs just enough
7
Draining white foam has appeared
8
Remove the ribs, wash them, and set aside
9
Bring water to the boil, put down the ribs, and then add a little edible blending oil.(The purpose is to 1 increase the aroma, 2 make the oil cover the surface and reduce the evaporation of the original soup, so that the soup will have a strong aroma when it is cooked)
10
Cut the radish into pieces for later use. The radish should not be cut too big. Just bloom the entire radish and cut it into pieces.
11
Let the ribs cook on low heat for 40 minutes, then put down the corn
12
Let the corn and ribs cook together for another hour, low heat.
13
Put down the radish that started first, and then put down the 20 wolfberry grains together. Then the fire continued to cheer for an hour.
14
This time the soup is ready. Add the right amount of sugar,(you must add sugar, the sweetness of corn alone is not enough, remember!) Chicken essence, salt, monosodium glutamate, flavor enhancement essence, you can add a little more flavor. Then add 30 ml of olive oil. If you have no olive oil, you can replace it with sesame oil. Then cover and heat low for 5 minutes to taste.
15
Sprinkle with chopped green onion and you're done. Drink slowly and don't burn it ~Ribs and corn soup Make Tips
1:(You can drop a little other vinegar without white vinegar. Vinegar can completely boil out the nutrition and taste of the ribs) 2:(Sugar must be added. The sweetness of corn alone is not enough, remember!) 3: When putting the ribs in, be sure to add blended oil (the purpose is to 1 increase the aroma, 2 make the oil cover the surface and reduce the evaporation of the original soup, so that the soup will have a strong aroma when it comes out)