After so many years, I realized that making ribs in this way made the rib soup not flavorful at all, it was over-boiled.

So many years later, I realized that the ribs were made in a way that made the rib soup not flavorful at all, it was over-boiled

Rib soup is delicious and nutritious for calcium supplementation, many people always stew it to drink, but many people’s rib soup is too bland and not flavorful, including my previous rib soup was like that.

Later, my mother made a rib soup for me once, and I realized then that I had been doing it wrong for so many years. Before I stewed ribs, I always washed them clean, then blanched them in water, removed the foam, and then took them out to drain, and put them back into the pot, adding ginger slices and yellow wine to stew. But my mother’s approach was completely different, the rib soup she made was incredibly flavorful, and the soup was not eaten, it was used to moisten the bottom of the bowl, which was very delicious.

Thanks to my mother's guidance, my rib soup is also very flavorful. I also added radishes to stew together, the soft and rotten radishes combined with the flavorful rib soup, it’s so delicious that I couldn’t help but share it with everyone who likes to drink rib soup, so let’s take a look if you like rib soup!

Ingredients

Bone shaft / Radish / Ginger / Yellow wine / Vegetable oil / Salt / Green onion

Steps

1I usually buy rib racks, but today I bought bone shafts, the bone marrow inside is more nutritious and calcium-rich, it’s good for the elderly and children’s legs and feet.

2After buying the bone shafts, I immersed them in a salt water for at least 1 hour, I soaked them for 2 hours, the bone shafts were soaked dry. This can remove the dirt and blood from the bone shafts and ensure the bone shafts’ flavor.

3Peel and wash the white radish, then cut it into diced shapes and set aside.

4Put the bone shafts into a cauldron, add an appropriate amount of water, I added a whole cauldron of water because my family really loves to drink rib soup, one bowl per person, it’s appetizing and warms up the stomach.

5Put the mashed ginger into the cauldron together to cook.

6Pour in yellow wine to enhance freshness and remove fishy smell, we use yellow wine in the Jiangnan area to marinate meat, northerners use Baijiu, if you don’t have yellow wine, you can replace it with Baijiu.

7After boiling, boil it open and remove the scum, remember to remove it clean, continue to cook after removing the scum.

8Pour the diced radish into the cauldron to cook together, after boiling again, turn the heat down and simmer for half an hour.

Suggest everyone uses a cauldron to stew rib soup, the cauldron has a strong heat preservation function, it's still simmering after turning off the fire, which saves a lot of gas, do you think it’s a good deal?

9When the radish is rotten and soft, sprinkle with appropriate amount of salt to season and ready to serve. Don’t add chicken powder, my family never adds chicken powder to rib soup.

Present the dish, cut a little green onion as a garnish, a bowl of white rib soup suddenly has more vitality, and adds more fragrance, which makes people drool.

Tips

1Bone shafts must be soaked in salt water for at least 1 hour.

2Don’t blanch ribs before stewing, blanching will remove the flavor of the ribs, and the soup will be bland and not flavorful.

3Remove the scum from the bone shafts in the pot after boiling, avoid fishy smell.

4When stewing ribs, it's recommended to use a cauldron, it’s time-saving, labor-saving and gas-saving, it’s warm in winter, and a whole meal can be eaten, rib soup is always warm.

---------------------------------

That’s it for today’s rib soup, if you like it, try it!

Update delicious recipes every day, please follow me for more content.

All illustrations are original, creation is not easy, please respect! No copying, no stealing, no plagiarism, violators will be punished!