I always feel so hot in summer that I can't eat, and I always feel less soup when I eat. This soup goes with rice today, so that you can eat two bowls of rice in summer. Nourishing and appetizing. Pork ribs are delicious and not greasy. Chestnut corn is delicious. Soup is simply delicious.

Difficulty: side dish (intermediate) time: 30-60 minutes.

condiments

250 grams of ribs and a corn.

250g chestnuts, a little Agrocybe aegerita.

Three red dates

condiments

A spoonful of salt and half a spoonful of sugar.

Two spoonfuls of old wine and half a spoonful of soy sauce.

Steps of nourishing spleen and stomach (ribs, corn, chestnut) soup

1. Wash the ribs, cut into pieces, and fry them in oil until golden brown.

2. Cut the corn and Agrocybe aegerita and put them in the pressure cooker, so the materials are except chestnuts.

3. Then add a spoonful of salt, half a spoonful of sugar, half a spoonful of soy sauce, two spoonfuls of old wine, a little medlar and codonopsis pilosula.

4. Add the fried ribs and cook the soup.

5. Wait for the pressure cooker to wake up and turn it down for ten minutes, then turn it off. Then the pressure cooker can be opened when it is cold, and then put into chestnuts to burn. When the pressure cooker barks again, it will turn down 15 minutes.

6. Finished product drawing

7. Eat.

skill

1. Why do ribs fry? This way, the ribs are soft but not greasy when cooked, which has a special advantage that they are not stuffed. 2. Why don't chestnuts be cooked together? Chestnuts are easily broken when cooked for too long, which will make the soup turbid and not refreshing. 3. Why do you cook it twice? It makes the ribs softer and more delicious.

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