100 ways to make soup

There are many kinds of big bone soup. Different types of big bone soup have different recipes and naturally the methods are also different. Below we discuss the recipes and methods of making various bone soups.

Carrot, Corn and Pork Ribs Soup

Secret recipe: 500 grams of pork ribs, 1 sweet corn, 1 carrot, appropriate amount of ginger slices, 1 tablespoon of rice wine, 1 packet of pork ribs stew, a small amount of white rice vinegar, and appropriate amount of salt.

practice:

1. Slice the corn and set aside; cut the carrots into pieces in the same way.

2. Pour half a pot of cold water, put in the cleaned pork ribs, and boil over high heat. At this time, a layer of foam plastic will appear on the fried noodles. This is the blood that was cooked out. Turn off the heat, pick up the pork ribs and wash them.

3. Put appropriate amount of water in the stone pot and bring it to a boil (put enough at one time, do not add water halfway), put in the pork ribs, corn and ginger, rice wine, and pork ribs stew bag, bring to a boil over high heat and then turn to low heat.

4. Adding a small amount of white rice vinegar at this time can not only allow the calcium in the pork ribs to be absorbed into the sauce, but also make the soup taste more delicious. You don’t need to add too much vinegar, otherwise the pork ribs will taste bad.

5. After simmering for one hour, add the carrots and simmer for another hour, then add salt and season.

Jujube and yam pork rib soup

Secret recipe: 200 grams of pork ribs, 150 grams of Chinese yam, 3 dates, and appropriate amount of salt.

practice:

1. Chop the pork ribs into small pieces and wash them, peel the yam and cut it into dice, blanch the pork ribs and yam separately and take them out.

2. Put cold water in the pot and bring it to a boil. Add pork ribs, scallions, ginger slices, and Shaoxing wine and cook for 30 minutes. Add Chinese yam, jujube, salt, MSG, and seasonings. Cook for another ten minutes. Add wolfberries before serving.

Lotus root and pork ribs soup

Secret recipe: 2 sections of lotus root, 600 grams of pork chops, appropriate amounts of onion, ginger, salt and cooking oil.

practice:

1. Cut the pork chops into sections, wash them, blanch them in boiling water to remove the blood foam, then rinse them. Cut ginger into slices and green onion into strips.

2. Add a small amount of oil to the wok, add ginger and garlic and stir-fry until fragrant, then add the pork ribs and stir-fry on low heat for about 5 minutes.

3. Pour the pork ribs into the stone pot, add appropriate amount of warm water and bring to a boil over high heat, then turn to low heat and simmer for about one and a half hours.

4. Cut the lotus root into pieces and wash it with cold water.

5. Pour the lotus root into the stone pot and add salt.

6. Stew for about 30 minutes more.

Barley, rice, winter melon and bone soup

Secret recipe: 700 grams of pork clavicle, 500 grams of winter melon, 10 grams of coix seed, 4 large pieces of ginger, and appropriate amounts of salt and black pepper.

practice:

1. Soak the pork clavicle in cold water, changing the water twice.

2. Wash the winter melon and cut it into pieces with the skin on.

3. Put a certain amount of water in the stone pot, put the pork bones in when the water is cold, and skim off the blood and white foam after the water boils.

4. Add four slices of ginger.

5. Pour in the coix seeds that have been soaked in cold water for about an hour.

6. Add the pumpkin cubes with skin, cook over medium heat for about an hour after the water boils. Just add salt and black pepper before serving.

Dried Cuttlefish, Radish and Pork Ribs Soup

Secret recipe: 600 grams of pork ribs, 500 grams of radish, 50 grams of dried cuttlefish, 1 piece of ginger, 1 spoon of rice wine, 1 spoon of black pepper, 1 scallion, and appropriate amount of salt.

practice:

1. Wash the dried cuttlefish and soak it in cold water for at least 3 hours until it is soaked.

2. Boil the whole pork ribs in water, let them dry, cut them into pieces, and cut the ginger into slices for later use.

3. Remove the white bone in the middle, the eyes and part of the mouth of the dried cuttlefish, cut a small piece and soak it in water again.

4. Put a small amount of oil in the pot and bring it to a boil. Add half of the ginger slices and stir-fry until fragrant, then add the pork ribs and fry over medium-high heat for 3 to 5 minutes until both sides turn golden brown.

5. Add rice wine, boiling water, the remaining ginger slices, dried cuttlefish, and the water used to soak the dried cuttlefish, and bring to a boil, then remove the white foam.

6. Transfer to hot pot and simmer for 1-2 hours.

7. Peel the radish, cut into dice, add to the delicious soup and cook for another hour.

8. Turn off the heat, add salt and black pepper to taste, and sprinkle a handful of scallions.