Seasonal vegetables and pork ribs soup
By EstelBeer
Yesterday, Tuotuo's mother said that there is no spring in this strange place in Hubei. It will be summer immediately after winter, but it is not entirely true. This place is hot as soon as the sun comes out. Standing under the sun, I wish I could stand barefoot, but when I enter the house, it will be cold. My hands and feet will get cold after sitting at home for a while. When it's hot, I want to drink water, and when it's cold, I want to drink soup. However, it's uncomfortable to drink greasy soup with big fish and meat in this weather, so the most suitable soup to drink in spring should be Tuotuo recommended today. This healthy soup-pastoral seasonal vegetables and pork ribs soup. Several seasonal vegetables in it are great ingredients for spring supplements. This soup was learned by Tuotuo's mother from a Guangdong friend. I think this method should belong to Cantonese soup. Interested friends may wish to go home and try it. It's very sweet and refreshing!
Recipe Recommendations
- sweetening
- stewed
- several hours
- ordinary
Steps for Seasonal vegetables and pork ribs soup
1
Wash water chestnut (water chestnut).
2
Cut the corn into one-inch sections.
3
Cut the carrot hob into long pieces.
4
Clean and chop the ribs into one-inch sections.
5
Cut the ginger into large pieces and pat them apart.
6
Pour appropriate amount of oil into a frying pan, heat to 90% heat, add in ginger and saute until fragrant, then add in the ribs and saute until they are broken.
7
Transfer into a casserole, pour more than half of the pot of water, cover, bring to a boil, turn to low heat, simmer for 2 hours, then add corn and carrots, simmer for another 40 minutes, finally add water chestnut and salt, and simmer for another 20 minutes.
8
Add chicken essence and pepper to taste when taking out the pan.