Braised Pork Ribs in Bone Broth
Overview
Spare ribs soup is a common soup on every household's dining table. The pork ribs soup I made today is stewed with pork ribs soup to enrich the nutrients. Every winter, my mother always buys pork ribs with meat and simmers them in a pot on the stove. Everyone eats a small bowl of meat and drinks soup. This is an important ingredient for every household in our hometown in the winter. When the meat is gone, it is a pity to throw away the remaining bones, so we use it to stew the ribs. In addition to protein, vitamins, and calcium phosphate, pork bone soup also contains a large amount of collagen. Pig bone soup is warm in nature, sweet and salty in taste. It enters the spleen and stomach meridian and has the effects of nourishing the spleen, moistening the intestines and stomach, producing body fluids, enriching the body, nourishing the skin, nourishing qi, nourishing blood and strengthening bones!
Tags
Ingredients
Steps
-
Wash appropriate amount of pork ribs
-
Pour cold water into a pot over medium heat and bring to a boil
-
Strain the pork stick bone soup and set aside
-
After the water boils, cook for a while
-
Pour away the blood and rinse repeatedly with tap water
-
Pour into a casserole and add two slices of ginger. Bring to a boil over medium heat, then turn to low heat and simmer slowly. Add enough boiling water according to the amount of ribs
-
Wash appropriate amount of barley and set aside
-
Corn and carrots cut into cubes
-
When stewing for one hour, add barley. When stewing for two hours, add corn, yam cubes and carrot cubes (cut the yams when you use them. If you cut them early, they will easily oxidize and turn black.) After stewing for two and a half hours, add washed medlars. Stew for another half an hour. Add an appropriate amount of salt to taste. It will take a total of 3 hours
-
No seasoning required, just season with salt!
-
The milky white soup is really nutritious and delicious!
-
Finished product
