Li Fu sauce soup

Li Fu sauce soup

Introduction:

"This cabbage spare ribs sauce soup is absolutely Li Fu's private sauce soup. It's my boyfriend's favorite. He often says that it's the best soup made by his mother, full of strong Korean sauce flavor. This time, I made a pot according to the method taught by his mother, eh ~ ~ ~ it's really good! Almost all drunk ~ compared with the partial vegetarian sauce soup, it has more flavor of bone soup ~ it's delicious and nutritious with cabbage! "

Production steps:

Step 1: wash the spareribs, soak in water for a while, and remove part of the blood.

Step 2: blanch the ribs in boiling water.

Step 3: blanch the spareribs, take them out and rinse with water.

Step 4: pick and wash the pakchoi for use.

Step 5: put proper amount of water into the pot and add the sauce.

Step 6: stir the sauce and mix well.

Step 7: put in the spareribs, bring to a boil over high heat, and simmer for half an hour over medium low heat. Pay attention to skimming the foam in the middle.

Step 8: add the cabbage and cook for a while.

Step 9: add appropriate amount of salt to taste, and then out of the pot.

Step 10: put it into a bowl and prepare to enjoy the Korean sauce flavor of Chinese cabbage and spareribs soup~~~

Materials required:

Pig cavity bone: 500g

Pork chop: 250g

Cabbage: 1 ~ 2 bundles

Korean sauce: 2 ~ 3 tablespoons

Refined salt: right amount

Hot pepper noodles: right amount

Note: 1. Stew or more cavity bone good, soup meat rotten ~ small row a little bit to become, eat a little wood. 2. You can buy more cabbages at a time. After picking and washing, you can blanch them with water, cut them into small pieces and put them in the refrigerator for refrigeration. Then you can make soy sauce soup and use them directly. It's very convenient! That's what his mother taught the Korean people~

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Maotai flavor