A complete collection of ribs soup practices

First, stewed ribs with lotus root.

Ingredients: 500g ribs (small ribs are preferred), 2-3 long lotus roots, 3-5 green onions, a little ginger, 2 small peppers, salt, monosodium glutamate, chicken essence, fennel and pepper.

Process: First cut the lotus root into wedges, boil a pot of boiling water, and pour half into another pot. Put the lotus root pieces into a pot and cook them over medium heat. Put the fresh ribs in another pot, pour out the oil and water after 3 minutes of high fire, then put the white ribs and lotus root into the pot, add ginger slices and scallion at the same time, cover with high fire and cook.

After about 10 minutes, open the lid again, and the fragrance comes to my face. After a little stirring with a spoon, cut the pepper in half, add a little salt, and cover it with medium heat for stewing.

After 20 minutes, the smell of ribs filled the kitchen, making people want to taste salty soup. At this point, add a proper amount of chicken essence and salt to the boiled soup, stir it a little, cover and stew for 10 minute, then sprinkle some monosodium glutamate, and open the lid and stew for about 2 minutes.

Second, stewed pork ribs with wax gourd

Ingredients: 500g of ribs, 500g of wax gourd, ginger 1 slice, aniseed 1 slice, salt, pepper and monosodium glutamate.

Production process:

1, chop the ribs into small pieces, wash and drain; Peel wax gourd and cut into pieces; Ginger chops are broken 2. Blanch the ribs in boiling water for 5 minutes, remove them and wash them with clear water. 3. Boil the ribs, ginger, aniseed and appropriate amount of water, then simmer for about 60 minutes, add the wax gourd for about 20 minutes, remove the ginger and aniseed, and add salt, pepper and monosodium glutamate.

Third, eat the whole medicinal diet stewed ribs.

Shiquan medicinal materials: Angelica sinensis 10g black jujube 10g Chuanxiong 10g Radix Rehmanniae 10g Rhizoma Atractylodis Macrocephalae 10g Radix Codonopsis 10g Ramulus Cinnamomi 3g Radix Paeoniae Alba 15g Poria 10g Radix Glycyrrhizae 6 g Radix Astragali.

Practice: 1. Add 20 cups of water to the filled medicinal materials, and boil them into a medicinal juice of about 10 cup, then pick up the medicinal materials and keep the soup for later use. 2. Wash the ribs with hot water, put them into the pot, add the prepared crude drug soup and rice wine, stew for about 1 hour, and add salt after taking out the pot.

Four, kelp stewed ribs

Ingredients: pork chop, dried kelp, onion, ginger, coriander.

Seasoning: refined salt, cooking wine, Lee Kum Kee soy sauce, monosodium glutamate and sesame oil.

Production process: 1. Wash the ribs and cut them into pieces, blanch them with boiling water, soak kelp in warm water to make soft slices, and slice onions and ginger. 2. Put water in the pot, add blanched ribs, kelp and onion ginger, stew with seasoning and water until crisp and rotten, and sprinkle with coriander and sesame oil.

Features: The soup is delicious, soft and delicious.

Tips: 1. The ribs should be fresh, and it is best to soak them in warm water. 2. When stewing, simmer first, then simmer.

Five, corn cob stewed pork ribs soup

Ingredients: 400 grams of corncob, 200 grams of radish and 200 grams of small ribs.

Operation: Cut the corncob and radish into small pieces. Drain the water, put it in cooking wine and stew it with corncob and radish for 40 minutes.

Function: Corn, sweet in taste, has the functions of regulating appetite, reducing blood fat, promoting diuresis, benefiting gallbladder and lowering blood pressure. Radish, sweet and cool in nature, has the functions of diuresis, relieving cough and resolving phlegm, promoting digestion and invigorating stomach, and clearing away heat and toxic materials.

6. Stewed ribs with frozen tofu

Ingredients: 250g of frozen tofu, 200g of ribs, 75g of tomato100g, peanut oil, 6.5g of cooking wine10g, 6.5g of salt, 5g of monosodium glutamate1.5g of chopped green onion, 2g of shredded ginger and 750g of fresh soup.

Practice: ① Melt the frozen tofu, wash it, remove water, and cut it into pieces 3 cm long, 2.5 cm wide and 2.5 cm thick; Wash the ribs, chop them into 3 cm long pieces, put them in a boiling water pot to remove blood foam, remove them and drain them; Wash the tomatoes and cut them into pieces. (2) Put oil on the pot rack, heat it to 70% to 80%, add chopped green onion and shredded ginger, stir-fry the ribs for a while, add cooking wine and fresh soup, skim off the floating foam after boiling, cover the pot, and simmer for about 1 hour. When the ribs are nearly crispy, add salt and frozen tofu, continue to stew for 10 minutes, and then put them in.

Features: Tofu is flexible, ribs are crisp and rotten, and the soup is clear and delicious.

Seven, stewed pork ribs with potatoes

Ingredients: ribs, potatoes

Accessories: onion, ginger, sugar, yellow wine, soy sauce, soy sauce, vinegar, pepper, fragrant leaves, Amomum tsaoko, cinnamon and star anise.

Practice: 1, wash the ribs and blanch them with boiling water. Take out, drain, 2. Put less oil in the pot, add sugar to fry the ribs, hang sugar, add pepper, onion and ginger, and boil rice wine 1 bottle, 500cc. Add soy sauce, soy sauce and vinegar. Put the fragrant leaves, star anise, tsaoko and cinnamon into the spice bowl of the stew and put it into the pot.

Tips for eating all: after the ribs are washed and chopped, add oil to the wok and stir-fry for 10 minute, then pour into the rice cooker and add water and ginger. Never put any other spices, oil, salt, soy sauce or vinegar, stew for two hours and then add salt. If you like spicy food, you can also add pepper. Just stew for another ten minutes. The meat is rotten and the soup is fresh and nutritious. Add some vinegar, but don't put the salt until the meat is cooked. Putting salt first is not easy to rot.

Stewed sparerib practice daquan

Braised pork ribs raw materials: pork ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, Amomum tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and light soy sauce (light soy sauce). Practice: Chop the pork ribs into 4cm pieces, put them in boiling water to remove blood, and take them out and wash them for later use.

Slice ginger, wash onion, tie it into a knot (about 3 pieces), pour oil into the pot, add sugar when the oil is still cold (there is too much sugar, about 1 serving of sugar, 2.5 or 3 portions of oil), and stir-fry the sugar slowly with low heat. When the sugar water begins to turn reddish brown and the reddish brown foam begins to appear, immediately pour the ribs into the pot and stir fry, then add ginger slices, pepper and spices, stir fry until fragrant, then pour a little cooking wine and soy sauce for coloring, add clear water, add salt and onion knots, turn the fire to slowly soften the ribs, then pinch off the onions and big spices in the pot and collect the juice on high fire. When the soup thickens, add monosodium glutamate and take the pot.

1。 Some ribs, blanched in boiling water, the second step is the core. The formula is as follows: one wine, two sauces, three sugars, four vinegar and five waters is one cooking wine, two sauces, three sugar, four vinegar and five waters. As for how much it costs, according to the amount of meat, I don't have an exact proportion here, but I have made too many ribs by experience. This time, I lost about a kilo, a cooking wine. Unlike most people in Beijing who add ketchup, I think this is a lazy idea. Using the sweetness and acidity of tomato sauce, the amount of sweetness and acidity is avoided, but this sweetness and acidity is neither sweet nor sour, and it lacks red and bright colors.

If you like red and bright colors, you'd better change sugar into rock sugar, but the amount is not very good. ) This is the ribs after putting the above sweet and sour water and other materials away. After the fire comes to a boil, cook it with low fire for about 40 minutes, and the juice is sticky (it should have been scooped out with a spatula to take pictures, because I am alone at home, so I am sorry). Add sesame seeds (white sesame seeds are conspicuous and beautiful, but not as fragrant as black sesame seeds). ! Delicious sweet and sour pork ribs are super simple. Accurately speaking, the practice of sweet and sour pork ribs is not a real traditional practice in Sichuan. My practice is a folk practice circulating around 1800, which has always maintained its most primitive appearance. Now this practice has gone bad, including those so-called five-star hotel chefs. I was taught by my grandfather, and my grandfather was taught by his master. So the Sichuan sweet and sour pork ribs that everyone eats now don't taste like this at all.

First, spareribs should start from Sichuan dialect: lack of flour, add some water and stir together. This must be done by hand. Squeeze hard when stirring, but don't squeeze out the meat of the ribs. Second, when you start boiling water, this water is very particular. Can't be boiled in white water. When it is cold water, you should add dried pepper, pepper, star anise and a very small amount of fennel. Put more water, usually only twice as much as half-fingered ribs, and then keep the water low. When it is cut to half, put the ribs in the pot.

When the ribs are cooked to the seventh floor, the water in the pot turns light black. (The super pan must be made of cast iron, hehe, otherwise it won't taste so big. ) Turn off the fire and take out the ribs with chopsticks. Just remove the ribs and nothing else.

Third, wash the pot at this time, then put lard as appropriate, remember not to use other oil. When the oil burns to smoke, put the ribs without water in the pot. At this time, fry slowly with the smallest fire until the ninth floor is cooked, and then take it out.

Fourth, dump the excess lard, be sure to clean the pot, then put a little water, add a little salt, add one or two spoonfuls of authentic Shaanxi old vinegar, add five spoonfuls of sugar, and add two spoonfuls of red pond. After boiling and bubbling, add the ribs and cook together. At this time, remember to keep shoveling, taste the taste in the process of shoveling, and adjust the sweet and sour to suit your taste. At this time, just add a proper amount of fresh Chili powder produced in Sichuan and a small amount of red Chili powder, and then stir-fry together. When it is completely dry, you can pull out the sugar. At this time, sprinkle white sesame seeds, and the amount is up to you.

Fourth, supplement: raw white sesame seeds can't be used. You must use a small fire first. After frying, you can fry sesame seeds. You can smell the fragrance of sesame seeds when you stand by the pot. Ingredients of orange juice spareribs: 600g of small spareribs, 4 oranges (or navel oranges), 2 slices of lettuce seasoning: 1, 1 tablespoon of soy sauce, 1/2 tablespoons of cooking wine, 1/2 cups of orange juice (squeezed from 2 navel oranges or concentrated orange juice) and 65438 starch. Salt 1 tsp, water starch 1/2 tsp. Practice: 1. Cut the ribs into 5cm strips, wash them, dry them, and marinate them with seasoning for half an hour.

2. Heat 3 cups of oil, add small ribs and fry until the skin is crisp and yellow. When it is cooked and softened, take it out and pour the oil. 3. Stir-fry the seasoning with 1 tbsp oil until it is thick, add the small ribs and mix well quickly, then put them in a plate; Peaches and oranges can be eaten by soaking them in water and sprinkling them on ribs.

Braised onion ribs material: ribs 300g onion 1 canned mushroom 1 minced garlic 1 tablespoon seasoning: soy sauce 2 tablespoons sugar 1/2 tablespoons black pepper 1/2 tablespoons water1cup. Practice: 1. Wash ribs. Wash onion, peel and shred. 2. Pour 2 tablespoons of oil into the pot and heat it. Fried minced garlic. When the fragrance escapes, add shredded onion and stir-fry until golden brown. Take out shredded onion, stir-fry ribs with the remaining oil, and stir-fry them with soy sauce and sugar.

3. When the ribs are slightly colored, pour in onion, mushrooms and water, stew for 3-5 minutes, sprinkle with black pepper and mix well, then take out the pot. Ingredients for drunken spareribs: 600g of marinated steak or pork chop, 3 tbsp of wine (Shao wine is better, if you like hard liquor, you can add more wine as appropriate).

Seasoning: 2 slices of ginger, 2 shallots, 2 teaspoons of crude salt, 2 tablespoons of fish sauce, 2 tablespoons of sugar, 2 tablespoons of tea vinegar, 2 tablespoons of wine and 4 cups of water. Practice: 1, cut the ribs into 2 or 3 large pieces, as long as they can be put into the pot.

2. Boil the spareribs in boiling water for 7 minutes, remove them and wash them. 3. Cook the seasoning in the pot. After the ribs are boiled, simmer for about 40 minutes.

Chopsticks can be inserted into ribs. Pick up the ribs, cut them into pieces and put them in a big soup bowl.

4. Remove the ginger and onion from the soup, remove the fat from the noodle soup, add 3 spoonfuls of wine into the soup by the processing factory, immediately pour it into the soup bowl with ribs, cover it and soak it for at least 2 hours and 6 hours. After cooling, put it in the refrigerator, hot or cold.

Roasted ribs with golden chestnuts.

How to make sparerib soup is better?

Cabbage ribs soup ingredients: a catty of ribs and a handful of watercress.

Seasoning: one tablespoon of wine and one teaspoon of salt. Practice: Wash the ribs, blanch them to remove blood, rinse off the foam, add 15 cup of boiling water to boil, add a tablespoon of wine, reduce the heat, first remove the tender leaves, clean the stems, add the ribs and cook them together, and wash the tender leaves for later use.

When the ribs are cooked, remove the pedicle, season with salt, add western cabbage leaves and cook until soft. Important note: the flavor of this soup lies in the fishy smell of bones and douban flavor of ribs after long-term stewing. Ribs don't have to be made of thick bones or ribs.

Stems of watercress are stewed, and then tender leaves are added, so that the soup can keep the flavor of vegetables and the vegetables can be eaten. If you put them in the pot together, the leaves will turn yellow if they are cooked for a long time. 2。

Vegetable ribs soup ingredients: a catty of ribs, half a cabbage and two tomatoes. Seasoning: three tablespoons of flour, half a tablespoon of salt, a glass of water and a little pepper.

Practice: first blanch the ribs, remove the blood, rinse off the foam and take them out, then blanch them in boiling water and burn them for half an hour. Add cabbage and ribs and cook them together until the tomatoes are soft and rotten.

In addition, stir-fry the flour with two main ingredients, yellow croaker and water into paste, then add it to the sparerib soup for boiling, and add salt to taste. Turn off the heat when the ribs are soft and rotten, and add a little pepper to serve.

Key tip: ribs cooked in soup are more delicious than ribs. Although the meat layer is thin, it is thinner than small ribs, non-oily, tender in taste and cheap. Cabbage is delicious only if it is not cooked well, but it can't be cut into small pieces and torn into small pieces by hand. It will taste better if it is roasted with fire.

Ingredients of ribs soup: twelve small ribs, one white radish and two coriander. Seasoning: one tablespoon of wine, one tablespoon of soy sauce, and half a cup of sweet potato powder.

Seven wrist soup and a teaspoon of salt. Practice: wash the ribs, add seasoning, marinate for 10 minute, and then take them out with the fried crisp.

Peel carrots, cut into pieces, put them in a saucepan, add broth and steam for 10 minute, then add fried ribs and steam for 20 minutes, and season with oil and salt. Add a little coriander powder when eating. Important: cut the ribs into small pieces, which will make them easier to fry. Since it needs steaming after frying, it must be fried for a long time.

Marinate the small ribs first, and then fry them with sweet potato powder. If pickled together, sweet potato powder can easily absorb the seasoning, so the ribs have no taste. 4。

Ingredients: small row of twelve taels, half taels of golden needle, and two slices of ginger. Seasoning: one tablespoon of wine and one teaspoon of salt.

Practice: Wash the spareribs, blanch them in Sichuan to remove blood, rinse them, put them in a stew, pour a spoonful of wine, put them in Jiang Mo, and add boiling water for seven wrists. Steam for twenty minutes.

After the lily is soaked soft, remove the hard knot at the pedicle first, and then tie each knot well. When the ribs are cooked and soft, put them in the same steamer. You can season it with salt in ten minutes.

Key Tip: If you like to eat more meat, you can choose ribs with thicker meat layers, but they are fatter and the soup is slightly oily. Thin-skinned ribs are thinner, with more bones and less meat, each with its own flavor. Lily knotted, put in, steamed, not scattered, very crisp to eat.

5。 Bitter gourd sparerib soup version 1 Material: twelve spareribs and one bitter gourd.

Seasoning: one tablespoon of wine and one teaspoon of salt. Practice: After blanching the ribs to remove blood, add a tablespoon of wine to the stew and steam for 20 minutes.

Wash bitter gourd, cut it open, remove seeds, cut it into large pieces, put it in ribs and steam it for 20 minutes. Season with oil and salt, and serve when it is cooked and soft.

Important note: this soup can also be cooked directly with fire, but the soup is turbid and the steamed soup is refreshing. White bitter gourd is tender, and green bitter gourd is crisp. As long as the particles are coarse, the bitterness will be lighter.

6。 Bitter gourd ribs soup version 2 500 grams of bitter gourd, 400 grams of ribs, onion, ginger, Shaoxing wine, salt.

Practice: 1, the stem of bitter gourd is removed and the pulp is cut into pieces; Wash the ribs and cut them into small pieces. 2. Add a proper amount of water to the pot, bring it to a boil, add ribs to boil off blood bubbles, remove and wash.

3. Get the pot on fire, add ribs and water, and bring it to a boil. Skim off the froth, add the onion, ginger slices and Shaoxing wine, switch to low heat until the ribs are cooked, then add bitter gourd and cook for about 10 minute, and season with salt. Microwave oven practice: add ribs and water, first cook the soup with high fire for 6 minutes, skim off the foam, then add onions, ginger slices and Shaoxing wine, then cook the ribs with medium and small torches for 20 minutes, then add bitter gourd, then cook with high fire for 3 minutes, and then use medium and small fire 10 minute.

Key tip: put bitter gourd after the ribs are cooked, otherwise the melon will be easily broken; Using chicken powder instead of monosodium glutamate tastes better; This soup has the function of relieving summer heat, and it is simple and convenient to use in microwave oven. It is a good summer product. 7。

Hawthorn lotus leaf sparerib soup [raw material/seasoning] Hawthorn one or two fresh lotus leaf horn ribs twelve two ebony two raw coix seed one or two [production process] Select ribs to make soup, wash, splash water and chop; Soaking Fructus Crataegi, Mume Fructus and Coicis Semen in clear water, and cleaning; Wash fresh lotus leaves with clear water. First, put hawthorn, sparerib, dark plum and raw coix seed into a casserole, add a proper amount of water, cook with strong fire until the water boils, then cook with medium fire for about three hours, then add fresh lotus leaves, cook slightly, season with salt, and serve.

Note that hawthorn has the effect of appetizing and helping digestion; Lotus leaf can clear away heat and relieve summer heat, and dark plum can quench thirst; Raw coix seed is beneficial to dehumidification, with nourishing tendons, soup will have the effect of relieving summer heat and strengthening stomach. The soup of ribs and mushrooms is made of 500g of big ribs, 0/00g of fresh mushroom soup and 0/00g of tomatoes.

Jiu Shao 15g, refined salt 5g, monosodium glutamate 3g. Production method ① pat loose each big sparerib with the back of a knife, then break the bone marrow, and then add Shaoxing wine and salt to marinate 15 minutes.

(2) add boiling water into the vessel, add big ribs, skim off the froth, add wine, simmer for 25 minutes, add mushroom soup, simmer for 8 minutes, add monosodium glutamate to taste, add tomato slices, and boil. 9。

Bean sprouts and ribs tofu soup material: tender tofu 1 box. 200 grams of soybean sprouts.

Small ribs. 2 shallots.

Seasoning salt 1 teaspoon. Two cups of soup.

A little pepper. Edible: 1. Stomach fire, acne pustules.

2. People with poor excretion and constipation. 3. Lip swelling, blushing, bad breath, edema of hands and feet, postpartum lactation.

Talking about health: Bean sprouts with bean curd stewed pork ribs soup are nutritious and elegant in taste, rich in protein and cellulose. It is suitable for people with spleen and stomach deficiency fire, dyspepsia and poor excretion, and can promote gastrointestinal peristalsis and clear stomach fire. It can clear away heat, induce diuresis and help to heal scars.

10。 Pork ribs and corn soup [raw material/seasoning] Pork ribs 1 kg of corn.

The practice of sparerib soup? How to make it nutritious

How to stew ribs soup The biggest charm of drinking ribs soup should be that it has a sweet smell.

When the ribs are cooked slowly with slow fire, the calcium and essence in the bone marrow are melted into the soup, which makes the soup very sweet! Coupled with radish, wax gourd, lotus root, yam and other vegetables, it is not only rich in calcium, but also rich in vitamins, with high nutritional value, and is especially suitable for developing teenagers, frail elderly people and people who especially need calcium supplementation. Therefore, Hong Kong and Taiwan's sparerib soup is a natural and delicious nutritional sacred product. To cook a pot of delicious sparerib soup, you must know the secret: First, choose ribs: it is best to have ribs or coccyx segments.

Tube bone is not recommended. The reason why sparerib soup tastes good is that the bone marrow and nutrition of sparerib are boiled, so you can choose sparerib with large bones and lasting meat quality, such as coccyx segment or rib segment.

Pork ribs are not suitable for soup. Moreover, it is not recommended to use tubular bone. Although its bone marrow is rich, it is too oily, and the soup is not clean enough and tastes bad.

I strongly recommend the ribs here. The side of the ribs, as the name implies, is this one on the side of the whole ribs.

A pair of ribs has only one side. If it is positioned, it should belong to the abdominal muscles.

I wonder if there are any other places that specialize in selling ribs. We have it here, and the price is as expensive as that of a small row. But the taste is different, because it is close to pork belly and slightly greasy, so the meat is tender and easy to cook, the soup is delicious, and the ribs are delicious.

2. Purging: The content of purine in meat is high. The simple removal method is to put the cleaned pig bones in boiling water for 3 minutes, then take them out, and then change the water again and start to cook the soup, which can remove 90% of purine. 3. Remove dirt: Boil the pig bones in boiling water for 3 minutes and then take them out. It's best to wash away the blood stains and dirt attached to the bones with cold water, so that the soup can be clean enough and the surface of the meat can be tightened and cooked for a long time.

Fourth, add enough water: add enough water at one time when cooking soup, and try not to add water in the middle. If you must add water, you should also heat it.

The water consumption for cooking soup is generally 2.5-3 times the weight of soup. 1 kg of pork ribs, I usually use 5-6 bowls of water (about 1 0,000ml-1200ml, 4-5 cups of water). Fifth, enhance the flavor: now pork has a fishy smell, and some people like to add some ginger slices to the soup to remove this fishy smell.

But I'd like to recommend dried oysters and old razor clam (pictured). It will bring unexpected and very sweet taste to pig bone soup.

6. Choice of container: It is best to use a crock or casserole for soup, and it is not recommended to use a metal pot. Pots and casseroles can transfer external heat energy to raw materials in a balanced and lasting way, and a relatively balanced environmental temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual infiltration lasts, the more delicious ingredients overflow, the fresher and more mellow the soup tastes, and the more crisp and rotten the raw materials are.

Seven, cover tightly: in this way, we can not let the soup lose water quickly and lose its taste. Eight, small fire: the key to soup is: the fire is boiling, and the fire is slow.

Slow fire can make the nutrients of the ingredients slowly penetrate into the soup. However, boiling soup is not good for health, so it is recommended to use electric purple sand tile vibration, which has low power and often makes the soup boil.

If there is no electric purple sand tile, simmer it with minimum fire. Patience: Needless to say.

It usually takes me about an hour and a half to cook soup with ribs on the gas stove. If you use electronic tiles, it takes two and a half hours.

I'd like to add here that it is not recommended to use electronic tiles on ribs, which are easy to debond. Electronic tiles are recommended for the tail section.

Ten, put vegetables and spices: especially perishable vegetables, such as radish, tomato, melon and so on. You have to cook the ribs 1 hour or so before adding them. Salt should also be put at the end.

Vinegar is an exception. Adhere to the above points, it is difficult to make a good soup.

The ribs soup cooked in this way does not add any vegetables, but only adds salt. It is really sweet and memorable. The ribs inside can be eaten with garlic juice. At present, it can not only prevent and control viruses, but also strengthen the body, which is a perfect match with ribs.

My garlic juice method: two cloves of garlic mashed+1 tablespoon of black vinegar+1 tablespoon of sugar+half teaspoon of sesame oil+1 tablespoon of cold boiled water and mix well.

How to make sparerib soup?

Chop it into small pieces 5 cm wide and 5 cm long with a sparerib cleaning knife.

Burn lard or vegetable oil red on a strong stove, and fry the ribs in a pot until they are gray. Stir-fry the spareribs to dryness, simmer with salt water and ginger, add enough water to cover the spareribs, simmer for half an hour with strong fire, then add monosodium glutamate, cooking wine and scallion, and simmer for 2 hours with warm fire in a sand moving tank.

1. Pork ribs must be boiled in boiling water for 5- 10 minutes, or boiled in boiling water for a few minutes, and then washed with cold water to wash off the dirty foam on the bones. Then, add enough cold water to the soup at one time, add two slices of onion, ginger and garlic to the soup, and also add your favorite Chinese herbal medicines, such as Radix Adenophorae, Radix Astragali, Radix Angelicae Sinensis and Radix Codonopsis. Then cover the pot and stew until the soup boils, and stew for about 1.5 hours.

Finally, put salt instead of monosodium glutamate. 2. It is recommended to use mineral water to make soup, which will taste more beautiful.

3. Some medical experts say that vinegar can be properly added after water is boiled, and vinegar can dissolve phosphorus and calcium in bones into soup; 4. Cook pork bones with horseshoe and carrot, and simmer for two hours. This soup is just as sweet without monosodium glutamate. 5. If it is a sheep bone, put some ginger, red dates, adenophora and Polygonatum to suppress the taste.