First, prepare the ingredients.

Saponins in burdock skin have the functions of antioxidation, bile reduction and retention. After cleaning the surface sludge, scrape off the rough surface with the back of a knife.

Slice the burdock (obliquely) and immediately put it in water to avoid oxidation.

Add 1500c.c water and boil the burdock slices.

At the same time, use another pot of Sichuan cuisine to iron the ribs. If the ribs are slightly scalded until there is no blood, they can be picked up without boiling water.

Next, put the ribs in the burdock soup and cook them together. After the medium heat is boiled, turn to low heat and cook for about 40 minutes. The soup will evaporate a little during cooking, so please add the remaining 500c.c water when the soup drops.

Remember to remove the floating impurities produced when boiling the soup to keep the soup clear. ★ Please don't cover the pot when cooking the soup: Covering the pot to cook the soup will make the soup very turbid.

Boil and season with salt.

Finally, add rice wine to remove the fishy smell, then turn the heat to a little and turn off the heat immediately.

This rich and delicious burdock sparerib soup is finished!