A little scallion

Proper amount of salt

Ginger a little

A little cinnamon

A little pepper

Yam 150g

Taro 220g

Small row 400g

The practice of yam taro ribs soup?

Slice the green onion, or cut a section, cut a few knives in the middle, and slice the ginger.

Wash the small chops, bring the water to a boil, pour the spareribs, cook for two or three minutes, let the blood come out, then wash them with clear water, pour them back into the soup pot, add a proper amount of water (I cook for about an hour and a half, and the water is about three times that of the meat), add ginger, green onions, flower rolls, cinnamon, etc., and add spices according to personal taste. Then bring the fire to a boil, and boil it on medium fire for 15 minutes, and simmer it on low fire for 1 hour or so.

After simmering for half an hour, you can put the taro and yam into the pot, and continue to cook until the taro is rotten. (Stir several times during the period) Add a proper amount of salt, stir evenly, and cook for another 3 minutes, then turn off the heat, pour into the soup bowl and add the shallots.