Ingredients list

15 small pieces of pork ribs, 1 small bowl of white rice, 2 small pieces of yam, 1 tablespoon of rice wine or cooking wine

5 slices of ginger, 2 green onions 1 tree, 8 red dates, 2 shiitake mushrooms, appropriate amount of salt

Detailed instructions

1. Wash the ribs, put them into the pot, add ginger slices, green onion segments and water.

Bring it to a boil over high heat and remove the floating foam from the blood. Cover and cook over medium-low heat for 20 minutes. The pork rib soup that has been cooked for 20 minutes has become a little milky white.

2. Prepare a small bowl of rice (leftover rice will do) and 2 small pieces of steamed yam. Don't put too much rice and yam, otherwise it will become rice paste. Add a bowl of rice to two bowls of water, add peeled yam, and use a food processor to make rice paste. If you don’t have a food processor, use a rolling pin to pound and crush the rice and yam.

3. Pour the rice milk into the soup, turn on high heat, boil again, then turn to low heat and cook for 10 minutes.

4. Prepare the mushrooms: Score a rice-shaped pattern on the surface of the mushrooms. Five minutes before serving, add mushrooms and red dates and season with appropriate amount of salt.

I think the soup is delicious enough, so I didn’t add chicken essence. You can add some chicken essence or MSG to increase the freshness as appropriate.

After the bottom of the pot is cooked, just throw in what you want to eat. Compared with spicy hot pot, it is healthier, less oily, less likely to get angry, and less burdensome on the stomach. In the era of national health preservation, a milky white soup hotpot is also a better choice.