Liang's ribs soup

By VicentaLakin

Liang's ribs soup
As they say, "Hollyen is a treasure, Autumn is the best person" , "Autumn time, when it's fresh in the market, it's a good thing to warm the lungs and stomachs, and it's a common dish at people's autumn table ; it's sweet, it's good to eat, it's cool or it's good. The soup is either hot or hot; today we'll share with you a meal made out of a lotion, a lotion, a lot of fresh and warm, and a lot of sweet taste。

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Steps for Liang's ribs soup

  • Make Liang
    1
    Get your food ready. Blackwood's immersed, it's gone。
  • Make Liang
    2
    First, they wash their bones and put them in a water pan, then boil them and then get them out。
  • Make Liang
    3
    Put the washed ribs in the casserole, put onions, ginger chips and enough water to cover the fire。
  • Make Liang
    4
    When boiled, a spoon of wine was added to the fragrance, and then covered with a lid, with a light for 20 minutes。
  • Make Liang
    5
    This is the time to deal with the culverts: the wood is washed and the little ones torn; the carrots are cut, the lily is rinsed, the slices are washed clean; the spares are provided。
  • Make Liang
    6
    Then put wood and clots into the casserole, and add a fire。
  • Make Liang
    7
    Cook it and turn the little fire for 20 minutes and put the carrots in there for three or five minutes。
  • Make Liang
    8
    It's fine to use a proper amount of salt at home。
  • Make Liang
    9
    Fill the bowl with flowers and fragrance。
  • Make Liang
    10
    Liang is sweet, not dark。
  • Make Liang
    11
    It's so soft and delicious。
  • Liang's ribs soup Make Tips

    1 The menu may be added in accordance with the wishes of the family. It's best for the ribs to boil before the soup, so the soup doesn't taste bad. 3. It is best not to add water to water at once, which affects the taste of soup. 4 Thermal oxidation of the lichen, which is prone to blacking, is best served by the use of pots such as ceramics, glass or stainless steel for cooking; the avoidance of iron and aluminium pots; and the better taste of soup in sandpots, which are not recommended for high pressure。