Material: 500g of ribs (big ribs).

Accessories: 250g of yam and 25g of celery.

Seasoning: monosodium glutamate 2g, pepper 2g, pepper 2g, salt 10g, onion 15g, cooking wine 20g, ginger 15g.

Cut the ribs into 5 cm strips, blanch them in boiling water for about 5 minutes, wash and drain;

1, celery washed and cut into sections;

2. Take a wok, add water, sparerib, onion, ginger, wine and celery, boil over medium heat, turn to low heat and add pepper;

3. Peel the yam, cut it into pieces, soak it in boiling water and pick it up;

4. When the ribs are cooked to 5%, add yam and stew for 3 hours. When the ribs are crisp and rotten, remove the onion, ginger and celery and add salt, monosodium glutamate and pepper.

1. 2 ~ 3 drops of white vinegar can be added to the ribs soup to promote the release of calcium from bones and dissolve it into the soup, making the soup delicious;

2. Chinese yam is easy to turn black after peeling and dicing, and it can be prevented by applying a little salt.

Exercise 2

500 grams of clean ribs, 250 grams of yam and 25 grams of celery. Monosodium glutamate, pepper, pepper, salt, wine, onion, ginger.

1. Cut the ribs into 5cm strips, blanch them in boiling water for about 5 minutes, wash and drain. 2, take a wok, add water, ribs, onions, ginger, wine, celery, boil over medium heat, turn to low heat, add pepper.

3. Soak the yam skin in boiling water. Stew the ribs until they are 5% cooked, and add yam for 3 hours. When the ribs are crisp and rotten, remove the onion, ginger and celery and add salt, monosodium glutamate and pepper.

Exercise 3

Pork ribs 1 kg, 2 tsps of salt, 2 Liang of vanilla yam.

1。 Blanch the ribs in boiling water, skim off the foam and wash.

2。 Fresh yam is peeled, washed, cut into pieces with hob or replaced with yam. 3。 Add 8 bowls of water to the 1/2 material, boil it with strong fire, then simmer it for 3-4 minutes, and add seasoning after the ribs are cooked. The types of seasonings can be added appropriately according to personal preferences.

Exercise 4

Ingredients: Chinese yam, sparerib, onion, ginger, salt and yellow wine.

1. Wash yam, cut into sections and steam for 2 minutes;

2. Wash the ribs, add water to the casserole, boil, and skim off the floating foam;

3. Put ginger slices and onion knots, add yellow wine, and turn to low heat;

4, simmer for an hour, pick up the onion knot, put the yam, boil over medium heat and turn to low heat;

5. After half an hour, add a proper amount of salt and continue to simmer for half an hour until the yam ribs are crisp and rotten;

Tip: After the yam is steamed, you can remove the greasy juice, so that the boiled soup is clearer.

Exercise 5

Ingredients: ribs, carrots, medlar and yam.

Accessories: salt, star anise, white vinegar, cooking wine, ginger slices.

1. About 2kg of pork ribs and ginger are sliced for later use.

2. Peel the yam, cut it into large pieces with a hob, and wash it for later use.

3. A packet of soup

4. Boil a pot of boiling water, add the ribs and copy until raw.

5. Pick up the ribs and pour out the boiling water.

6. Change another pot of water and add ribs, ginger and old duck soup.

7. Cover the high-pressure pot cover and simmer for 20 minutes after the fire.

8. Steam, open the lid, add yam, cover the lid again, and simmer for 10 minute after boiling over high fire.

9. Put it in a soup bowl and a pot of fragrant sparerib soup will be ready.

1. Cut the ribs into 5cm strips, blanch them in boiling water for about 5 minutes, wash and drain.

2, take a wok, add water, ribs, onions, ginger, wine, celery, boil over medium heat, turn to low heat, add pepper.

3. Blanch the yam skin in boiling water. When the ribs are stewed until they are 5% cooked, add yam for 3 hours. When the ribs are crisp and rotten, remove the onion, ginger and celery and add salt, monosodium glutamate and pepper.