Sandalwood olive sparerib

I learned olive stewed ribs from netizens, so I took out a new stew and tried this new dish. It is said that this is a Cantonese dish, and Cantonese people like to make soup with green olives to clear away heat and moisten the lungs. I am the hometown of olives here, but I don't seem to have the habit of cooking with olives. The only memory is that when I was a child, everyone liked to beat green olives flat, sprinkle with soy sauce and eat porridge. Today's new stew tastes very strong. The stewed ribs are moderately shaped, soft and rotten, and the olives are pink. The soup is green, a little olive green and full of olive flavor. It's a little green after drinking, but it's gone with a little sugar, but my husband said he likes this green and sweet aftertaste.

material

Seven ribs, seven olives, seven slices of astragalus, and a little salt.

working methods

1, stew 1 liter, just 2-3 people.

2. Wash the green olives first and pat them flat with a knife.

3. Put the olives, ribs and astragalus into the stew and add a glass of water.

4. Add cold water to the Shui Ge outside the saucepan, plug in the power supply, turn on the fire first, then turn it on automatically, and stew for 3 hours.