Ingredients:

1g of sparerib, 1g of yam, 4 teaspoons of cooking wine, 1.5 teaspoons of refined salt, 8 peppers, 8 red peony, 8 medlar and 1 century of old ginger

Cooking steps:

1. Chop the fiber into small pieces, and soak to remove blood.

2. Peel the iron stick yam, cut it into small pieces, and dice the ginger.

3. Put the ribs in the pot with cold water, and put the cooking wine and ginger slices;

4. Bring to a boil with large fire, and remove the boiling foam;

5. pour out and rinse.

6. Pour the ribs into the saucepan and add enough water;

7. Bring to a boil with high fire, remove the boiling foam, and pour in the yam;

8. After boiling, put the red sage, beat off the boiling foam, and put the pepper;

9. Cover and simmer for about one and a half hours;

1. add salt, put the soaked medlar, and turn off the fire;

11. Serve in a saucepan, and divide it into small bowls.

Cooking tips:

Edible efficacy 1. Spleen, stomach and digestion: Yam contains amylase, polyphenol oxidase and other substances, which is beneficial to the digestion and absorption function of the spleen and stomach. 2, nourishing the kidney and replenishing essence: Yam contains a variety of nutrients, which has the function of strengthening the body and nourishing the kidney and replenishing essence. 3, benefiting the lungs and relieving cough: Yam contains saponins and mucus, which has the effect of lubrication and moistening, so it can benefit the lungs, nourish the lungs and yin, and treat the symptoms of lung deficiency and chronic cough; 4, lower blood sugar: yam contains mucus protein, which has the effect of lowering blood sugar. 5, prolong life: prevent heart disease, and achieve the effect of benefiting the mind and calming the nerves and prolonging life. 6. Anti-hepatic coma: In recent years, studies have found that yam has a sedative effect and can be used to resist hepatic coma. References: Hu Min's "nutritionist's personal check"