[How to stew green bean soup with pork ribs]_how to make_how to make
There are many ways to make mung beans in life. In addition to being used for pastry, some people use mung beans to stew soup. The effect is very good.
Adding some meat properly when making mung bean soup will double the nutritional effect.
The more common is the combination of mung bean and pork ribs. The nutritional value of these two foods is very high, and the method of stewing mung bean soup with pork ribs is also very simple.
Chop the ribs into an inch or so. Wash and filter the moisture. Ginger slices are ready for use. Mung beans are washed out. Pour an appropriate amount of oil in the pot.Spoon the cooking wine with fragrant, transfer the fried pork ribs into the pressure cooker, then add the washed mung beans, add half a pot of water, an appropriate amount of salt, cover it, and turn to the minimum heat after the steam is burned.Add the right amount of chicken essence and season with pepper.
Wash the pork ribs, boil a pot of water and boil the washed pork ribs under the pan slightly, filter out the blood water, and remove it when the ribs are not red bloody. Because I ‘m afraid of oiliness, I just drained the soup.Remove the floating foam directly, wash the slices with ginger, add the pressure cooker, add the ribs together, add water, salt, mung bean wash and add, cover the lid, pressurize, electric pressure cooker, directly pick the “cook soup” button, ordinary pressure cooker addTurn to low heat five minutes after pressing. If it is directly casserole, it is recommended to simmer for more than forty minutes.
Cut the ribs into sections, slice the ginger, and wash the mung beans. Boil a pot of water, pour the ribs in after the water has boiled, remove them after four or five minutes, and rinse the foam with cold water. Put the ribs, mung beans, and ginger slices inAdd half a pot of water to the pot; add a little salt, pepper, and boil over low heat for an hour.