Ingredients: 500 grams of ribs; 300 grams of yam; A few drops of balsamic vinegar; Zanthoxylum bungeanum 1 spoon; Chicken essence 1 spoon; Proper amount of medlar; Salt 1 spoon; The amount of chopped green onion; 1 ginger; Cooking wine 1 spoon;
Practice of keeping in good health in winter and spring ~ Yam ribs soup;
Prepare 500 grams of ribs and 300 grams of yam.
Wash the ribs and cut them into 5cm-long pieces, put water in the pot to boil, blanch the ribs in boiling water to remove floating foam, pick them up, wash them and drain them.
Put on gloves and peel the yam; If you hold yam directly in your hand, the sticky juice of yam will stick to your skin, causing redness and itching. Cut into pieces the same size as the ribs. Yam is particularly prone to blackening after peeling and dicing, which can be avoided by applying a little salt. Blanch with boiling water and pick it up. Chinese yam blanching can remove the sticky juice outside and make the boiled soup clearer. Blanch the ribs in boiling water, skim off the foam and wash.
Put the blanched ribs in the stew pot.
Put a piece of ginger in the saucepan.
Stew the ribs until they are medium-cooked, then put the washed and diced yam into a stew pot and fill it with pure water, and then press the soup button to stew for 2 hours.
Add 1 tbsp cooking wine.
Adding a few drops of white vinegar to the ribs can release the calcium in the ribs and dissolve it into the soup, making the yam ribs soup more delicious.
Put the stewed yam sparerib soup into a soup bowl and sprinkle with medlar.
Stir in chopped green onion.
Add 1 tbsp salt.
1 spoon of chicken essence.
Add 1 tbsp pepper.
Salty and delicious yam sparerib soup can be served in a bowl. This soup belongs to the oil-free version. The boiled yam soup is refreshing and not greasy at all.