First of all, you need to prepare raw materials and choose ribs as much as possible. Yam is the best iron stick yam. If you want to make the nourishing effect better and taste better, you can also prepare some side dishes such as medlar, cordyceps and coriander.
Next, let's get ready. Cut the ribs into pieces, blanch them in cold water and scoop them up for later use. Peel and cut the yam into pieces and soak it in cold water. It is not recommended that you cut the yam too thin and too small. Too fine and too small yam is easy to break in the process of stewing, which seriously affects the beauty of dishes.
Stew the cooked ribs in boiling water for about half an hour. When the ribs are soft and rotten and the soup is fragrant, put the yam in and continue to stew 15-20 minutes.
When the ribs and yam are soft and rotten and the soup is milky white, seasoning such as salt, chicken essence and pepper can be added. At this time, the most important step is to turn off the fire, cover the pot and stew for ten minutes. Don't underestimate this? Braised? It can make yam and ribs blend together quietly, and its starch and oil can be dissolved in soup. Drinking for more than ten minutes will be particularly thick and mellow, which can be said to be a small coup for the family version of yam stewed ribs.
After cooking, you can sprinkle some chopped green onion, coriander and medlar for decoration. It is definitely a bowl of yam stew, not worse than the chef's level. Try it if you don't believe me.
The above is the practice of the family version of yam stewed ribs. Is it simple? Cooking according to this routine won't make you? Will it be useless at first sight and useless once done? . Are there any other methods and tricks for this dish? Welcome to Bian Xiao, let's learn from experience and make the perfect stewed Chinese yam ribs.