2. First, wash the yam with clear water. The surface of the yam is dirty, so wash it several times, otherwise the treated yam will not look white.
3. Soak the yam in water, and peel it off with a peeling knife in the water. The purpose of this is to prevent the yam from oxidation and blackening.
4. Put the peeled yam in clear water and add a little white vinegar, which is also to prevent the yam from oxidation and discoloration.
5. Cut the yam into hob blocks and continue to soak it in water with a little white vinegar.
6. Wash and peel the carrots and cut them into hob blocks. Wash and peel the ginger and pat them for later use.
7. Put a proper amount of water into the pot, put the chopped ribs into the pot, add 1 tablespoon of cooking wine, boil over high fire, skim off the floating foam on the surface, and drain the ribs for later use.
8. Add a little oil to the pot. After the oil is heated, add ginger and spareribs, stir-fry for about 1 minute on low heat until the spareribs change color. Many people didn't do this step, but boiled the ribs directly after blanching. In fact, the ribs can only cook the soup white and thick after frying.
9. Then add a proper amount of hot water, then add carrots and drained yam, and bring to a boil.
10, then pour the ribs, carrots and yam together with the soup into the prepared casserole, boil it over high heat and continue to cook for 10 minute, so as to make the yam sparerib soup boiled white.
1 1, then turn to low heat and continue to cook until the soup turns white and thick, and the ribs, yam and carrots are soft and rotten, about 30 minutes.
12. Finally, sprinkle a little washed medlar and add some salt to taste. The nutritious and delicious yam sparerib soup is ready.