Practice of Chinese yam and wolfberry ribs soup
Ingredients:
Ingredients: 600g pork ribs and 300g yam.
Accessories: 3 slices of ginger, 3 slices of parsley 1 root, 3 slices of onion, 2 tablespoons of cooking wine, half of pig bone soup, 2 tablespoons of chicken essence 1 flat spoon, 2 tablespoons of balsamic vinegar, 2 grams of pepper 1 flat spoon, salt and 30 Chinese wolfberry.
Practice:
1. Cut the onion into 3 small pieces, cut the ginger into 3 small pieces, chop the coriander into pieces, and put about 30 pieces of Lycium barbarum on the plate for later use.
2. Cut the pork ribs into small rows, put them in a casserole and add water to the ribs. Cook over medium heat until the pot is boiling, skim off the foam and continue to cook until it is relatively rotten.
3. The yam is also cut into sections and peeled. I chose a thin yam stick. Cut less than 300 grams, blanch with water and cook until half rotten. I suggest you bring rubber gloves, because yam mucus is really itchy and painful, and it still doesn't slip. Then put cooking wine, thick soup treasure, balsamic vinegar and salt in the casserole for cooking ribs, and then add yam to start simmering.
4. At this time, when the lid of the casserole is opened, there will be ribs on the way. At this time, add a little more chicken essence and pepper and continue to stew. If it's a little dry, add some mineral water and stew for about 30 minutes.
5. Add the medlar and stew for another 5 minutes, then serve the plate and add the coriander segments to decorate it. (I forgot to take the ribs separately) This dish tastes salty and fresh, and the yam is soft and delicious, which is a good tonic. My husband is very tired at work, and he likes this very much!