Ingredients: 300g of ribs, 400g of taro, 2 cloves of garlic. Practice: 1. Wash the ribs, add seasoning 1, marinate for 10 minutes, and then fry in hot oil until the color is the highest. 2. Peel the taro, cut it into small pieces, fry it in hot oil and take it out. 3. Stir-fry garlic cloves with 2 tbsp oil, then add small ribs, add seasoning 2 and 2 cups of water to boil, and simmer for 20 minutes. 4. Put the taro in the pot and cook for about 20 minutes. When it is tender and the soup is slightly dry, it can be served.

Jujube has the effects of invigorating spleen and qi, enriching blood, smoothing blood and increasing skin nutrition. These two kinds of food go together and complement each other.

Paigu decoction can nourish yin and moisten dryness, and collagen in bones also has a certain effect on nourishing skin. In fact, you can also add a proper amount of Lycium barbarum to the soup. Lycium barbarum has the function of nourishing yin and benefiting kidney, and kidney is the innate foundation, which can regulate the skin from a deep level.

Coconut juice, sago and taro dew

Materials: Thai sago 2 Liang, local sago 2 Liang; A taro, 1 kg or so; A can of coconut milk, a box of milk, 4 Liang rock sugar.

Production process:

1. Peel the taro and cut it into dices.

2. Wash the sago gently.

3. Boil a large pot of water. After the water is boiled, put all the taro in and cook for half an hour. Then put the sago in and cook for another half an hour. Add coconut milk and cook together until taro is very pink and sago becomes transparent. Just pour in milk, add rock sugar and cook for 10 minute, then turn off the heat and serve.

This dessert is delicious when it is hot, and it is delicious when it is frozen. It's fragrant and slippery.