Spare ribs soup
Overview
This name is actually very irresponsible, because in addition to pork ribs, this soup also contains kelp, shiitake mushrooms and green mushrooms. However, I really can't think of a suitable name that can include all the above ingredients. In the end, it will simply be called pork ribs soup. The green fungus was brought back from an interview in Tibet last month. In addition to kelp and mushrooms, you can also add peanuts, corn, etc., depending on your preference.
Tags
Ingredients
Steps
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Wash the mushrooms, kelp, and green mushrooms in advance and soak them.
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Slice ginger, cut onion into sections, and set aside 5 or 6 peppercorns. (Cooking wine with onion, ginger, and peppercorns is used to remove the fishy smell and add flavor.)
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Wash the ribs, put them into the pot with cold water along with the kelp, add ginger slices and cooking wine, blanch and skim off the foam and set aside. (Blanching the ribs in cold water can better remove the blood foam and is suitable for stewing soup; blanch it in hot water, which is said to lock in the water better and make the meat more tender.)
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Pour an appropriate amount of hot water into the electric pressure cooker, add ribs, kelp, shiitake mushrooms and green mushrooms, then add sliced ginger, scallions and peppercorns, add a spoonful of cooking wine and a quarter spoonful of vinegar, and turn to the "soup" setting. (When making soup or cooking, you need to heat the water. The meat will turn into wood when exposed to cold water and taste bad. Adding vinegar can dissolve the calcium, phosphorus, iron and other minerals in the ribs to facilitate absorption.)
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After removing from the pot, add salt and chicken essence, drop in sesame oil or sprinkle with chopped green onion according to your own taste.
