Prepare ingredients:

1. Pork ribs are the best part of pork ribs, where the ribs are moderately fat and thin, and there is not much meat on the ribs, which is just used for soup. It is definitely an excellent choice.

2. sweet potato. If you peel yourself, be sure to wear gloves.

3, a small ginger, not much, to remove the fishy use.

Preparation of food cleaning:

1. Cut the ribs into small pieces, soak them in water, clean them and remove blood. Wash it several times and try to wash the blood clean. Wash it and put it on the plate for later use.

2. Clean the sweet potatoes. The bigger ones can do everything. The smaller ones can be cleaned without further processing.

3. Wash the ginger and peel it with a knife. Just pat it gently and loosen it.

Production process:

1. First, put the ribs in a pot, add water, boil them over high fire, add a little cooking wine, and blanch the ribs in boiling water to remove blood more deeply. After turning off the fire, wash the ribs again.

2. Put the ribs in a casserole, add water and ginger. The fire boiled. After boiling, add a little cooking wine again, not much, just once, just a little this time.

3. Pour in the sweet potato. First, boil over high fire, and then simmer for 1.5-2 hours. In the process of cooking, be sure to keep an eye on the casserole, so as not to let the soup overflow the casserole, causing unnecessary losses. The process of simmering is the time to stew soup. You must be patient and wait for simmering. Only in this way can you stew the sweet potato and stew the sweet potato in the ribs.

4. Boil the pot and add salt to taste. You can taste it. If it is weak, you may wish to add more.

5. Stick the ribs with chopsticks. If it is convenient to stick them thoroughly, the meat will be crisp. You can also stick the sweet potato. The sweet potato should have been cooked and boiled, and it still smells like the ribs.

in a word, this sweet potato sparerib soup can be finished! It's delicious. Personally, it's not recommended to use

monosodium glutamate, because the ribs themselves have enough flavor, so it's not necessary to use monosodium glutamate to refresh them.