Add all the ingredients into the pot, bring to a boil over high heat, then reduce to low heat and simmer until the barley blooms, add the jujube and cook for 10 minutes, then cool and store. It can be drunk cold in summer and hot in winter. When drinking, honey can be added. Put cold water into the pot, add carrots and corn and bring to a boil, then add the pork ribs and cook for 15 minutes. Turn to low heat and cook for 50 minutes. Then add the yam and cook for 15 minutes. This way the yam will not be cooked. Just add some salt to taste. It is nutritious and healthy. ! If you like the soup to be lighter, cook it for half an hour until the yam and corn are cooked. If you like thick soup, you can cook it for a while longer to allow some of the yam to melt into the soup. The soup will be thicker and milky white.

Add the yam cut into hob pieces and continue to simmer over low heat. Barley is cool in nature, sweet and light in taste, enters the spleen, lung, and kidney meridian, and has the effects of diuresis, strengthening the spleen, removing paralysis, clearing away heat and draining pus. Yams have the effect of spleen and stomach, while oatmeal can nourish the spleen, nourish the heart and stop sweating. After the water boils, you can pick up or pick up the ribs, drain the water, and pour out the water in the pot. During the cooking process, tilt the lid slightly to allow room for the soup pot to breathe.

Add the yam, turn up the heat, and after the soup boils, add salt and simmer over low heat for half an hour until the ribs are crispy. Adjust the flavor and finally add chopped green vegetables. When the green vegetables change color, add a few drops of sesame oil. Sprinkle with chicken essence. Turn off the heat and sprinkle with chopped green onions. Take it out of the pot. This vegetarian soup is ready. I hope you all like it! 400g yam, 100g barley, 1 onion, 1 carrot, 2 boneless chicken leg steaks, 12 large shrimps, 500c.c. stock, 500c.c water, 1/2 teaspoon ginger paste, appropriate amount of salt , 1 teaspoon of white vinegar, appropriate amount of white pepper. The fresh lotus root and yam should be put in after an hour, otherwise you will not be able to find them after cooking. After adding, turn to low heat and simmer for another 60 minutes.

Stewed yam in sparerib soup can be served together with the spareribs. When simmering yam in chicken soup, add the clear soup directly. The chicken can be used to cook other dishes. Add an appropriate amount of salt a few minutes before serving, and finally season with seasonings before serving.