Winter melon rib soup is a home-cooked dish, the main feature is rich in nutrition, light taste, not much to say, please see my specific operation below.
The ribs bought are cleaned and soaked in water for an hour to soak out the impurities and blood inside.
Ribs cold water under the pot, put in ginger and a little white wine blanched water to fishy, because liquor than cooking wine to fishy effect is better, so it is recommended to use white wine, while blanching water while using a spoon to beat the blood foam, blood foam should be beaten with the water, can not wait for the water to boil after the fight, the purpose of this is to give the ribs a better removal of the fishy smell.
After all the blood bubbles are removed, continue to cook for three minutes, remove the ribs and wash them with warm water, and blanch the ribs in water for later.
The water for the blanched pork ribs is filtered with gauze and then added to a bowl of water, poured into the pressure cooker with the ribs, then put the shallots, ginger, garlic, one star anise, five or six peppercorns, a pinch of cumin, a silk or two tangerine peel, a cinnamon ball, four or five pieces of sun-dried hawthorn, cover the lid, bring to a boil on high heat, and slowly press for fifteen minutes on low heat.
At this time, we will deal with the winter melon, peel the winter melon and cut it into pieces, wash it and put it in a large bowl, flood it with water, put in a little white vinegar, so that the treated winter melon is as white as jade, and the white vinegar can effectively remove the jerky taste of the winter melon.
When the time comes, open the lid, add the soaked winter melon, the right amount of salt to taste, a little sugar to freshen, and then add two red dates, continue to cover the lid and bring to a boil, simmer for three minutes.
Deflate after turning off the heat, put it into a bowl, put a few goji berries, sprinkle with raw onion and coriander, a bowl of delicious and delicious, light taste of winter melon rib soup is ready, the finished product please see the picture.
The ribs are soft and rotten, the winter melon is fragrant and refreshing, the soup is light and fragrant, and it is very appetizing.
There are several points to pay attention to when making this dish, one: the ribs should have enough time to soak impurities and blood water, use white wine when boiling water, and play out in time with blood foam, which is the reason why the ribs do not have any fishy odor. Second: winter melon should be soaked in water and white vinegar, otherwise the finished product will have the jerky taste of winter melon. Three: the amount of pepper, large ingredients, tangerine peel and other spices must be less, can not cover up the aroma of the ingredients themselves, many chefs in order to pursue the soup has a milky white, so will use oil to fry the ribs or fry it, this practice is not correct, because the main feature of winter melon rib soup is light, can not be thick oil red sauce. Four: The water of the blanched pork ribs is the original soup, can not be poured, stew does not use the original soup, the aroma is less than half.
Or that old saying, I am not a professional chef, do not do the right place, please friends do not hesitate to teach, I will update the work from time to time, like friends can add attention, so that our life is more flavorful.