Ingredients: ribs, yam, corn, salt, oil.

Exercise:

1. Wash the ribs, blanch them with hot water and take them out.

2. Peel the yam and cut it into hob blocks. The bigger the better.

3. Cut the corn into sections.

4. Put all the raw materials into the pressure cooker.

5. Pour the right amount of water into the pot.

6. After the fire boils, the medium fire is about 30.

Second, Lycium barbarum and Chinese yam ribs soup

Ingredients: Lycium barbarum, Chinese yam, ribs, refined salt, chicken essence, ginger slices and pepper.

1. Blanch the ribs in boiling water, drain the water with a colander and take them out.

2. Put the cooked ribs into the boiled casserole water, add the ginger slices, and simmer for about 2 hours.

3, yam peeled and washed, cut into pieces with a diagonal knife.

4. Pour into almost ribs, add proper amount of salt, and simmer for about 20 minutes.

5. Pour a proper amount of medlar into the pot and simmer for about 5 minutes (medlar should not be cooked for too long to avoid nutrient loss).

6. Transfer appropriate amount of chicken essence and pepper, mix well and turn off the heat.

Third, radish yam ribs soup

Ingredients: ribs, white radish, yam, fresh mushrooms, ginger, onion, aniseed (star anise), cinnamon, salt and chicken essence.

1. Blanch the ribs in a boiling water pot to remove blood and foam. Then put the blanched ribs in a casserole, add water, ginger, onion (a little), aniseed and cinnamon, bring to a boil, turn to low heat, add salt, cut mushrooms and simmer.

2. Peel the yam and cut it into pieces.

3. Wash the white radish, cut off the top and roots, cut off the scars and black spots on the skin, cut the white radish into pieces, and blanch it in a boiling water pot to remove the bitter taste of the radish.

4. Stew the ribs for about half an hour. Put yam and white radish in a casserole, stew over medium heat, and adjust the taste. After the yam and radish are rotten, add chicken essence and stew it a little, and you can eat it. They are delicious.