Chinese Food
Pork ribs and white gourd soup (pressure cooker)
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I always like to drink various kinds of spareribs soup and calcium supplement. It can satisfy a meat worm's appetite for meat. It's not too greasy to bear physiological and psychological burden. Winter melon is especially popular in summer, because it is said that it can dispel heat and reduce swelling. In addition, as a full color control of some special aesthetic and like the inertia of the refrigerator material, there is the soup.
Cooking ingredients
Cooking Steps
Step1:Wash the spareribs. Remove the blood for use.
Step2:Cut the wax gourd and carrot. Wash the coriander.
Step3:Put the spareribs and a little ginger into the pressure cooker. Drop in a few drops of cooking wine. Add water to the spareribs. Don't cover the pot first. After boiling and removing the froth, cover the pot. Simmer over high heat until steam is applied. Simmer for about 25 minutes. Turn off the heat. Wait until steam is removed. Open the lid. Season with salt, oyster sauce and chicken essence. Note - how much water you put depends on how much soup you want to drink.
Step4:Fire again. Put in carrots first. Cook for 3 minutes without cover. Put in wax gourd. Cover the pot. Heat until it's steaming again. Turn off the fire.
Step5:Wait for the steam to clear. Open the lid. Put in the parsley section. Pour in a few drops of sesame oil. Out of the pot. Dish.
Cooking tips:If you like meat, choose small ribs. Otherwise, the bone soup will be OK. There are skills in making delicious dishes.
