Seasoning: salt, chicken essence, ginger, angelica and medlar.

Production process:

1, blanch the ribs in a cold water pot and add some cooking wine and ginger. After boiling, use a spoon to suppress the blood foam, then scoop up the ribs and clean them with water.

2, add corn and yam, corn cut into small pieces, corn generally likes to use sweet corn, it tastes sweet and tender.

3. Peel the yam and cut it into pieces. I am afraid of itchy fingers when peeling yam, so I will wear gloves to peel it. Soak the cut yam in salt water.

4. Then prepare the required ingredients, such as angelica, medlar, ginger, etc. Since childhood, my grandmother will add some angelica to stew chicken and duck ribs at home, and the soup with angelica is especially fragrant and delicious.

5. Put all the prepared ingredients into the saucepan, add appropriate amount of water, and don't overdo the ingredients. Add water, usually boiled water, so that the stewed sparerib soup will not have a fishy smell, and it can speed up the stew time.

6. Then stew in the casserole for about 2 hours. I prefer to stew the soup in a casserole, which makes the soup more nourishing and delicious.

7. Half an hour before the pot, put the medlar in, and add some salt and chicken essence to taste before the pot.

8. Such a nutritious, sweet and delicious sparerib soup is ready.

Matters needing attention

1, the sparerib is scalded first, and the stewed sparerib soup is clear, not greasy and not fishy.

2, in addition to adding yam or corn, you can also add kelp, melon, mushrooms and so on. It's also delicious.

Although angelica is good, it is not suitable for everyone. It should be added according to everyone's physique.