With Chinese wolfberry yam rib soup, a good soup to strengthen the spleen and benefit the kidneys, nourish the yin and moisten the lungs. It is light in the mouth and sweet in the aftertaste, good and not greasy, and we often boil and drink it at home.

Spicy Yam Spare Ribs Soup

Ingredients: spare ribs, yam, goji berries, ginger, salt.

Practice:

1, ginger slices, take two or three slices of ginger chopped, and washed ribs together into the cold water pot blanching;

2, the water boiled, the surface will float a lot of blood foam. The ribs will be picked up, placed under running water to rinse clean, and then drained excess water standby;

3, will be dealt with ribs and ginger together into the soup pot, add enough water, boiled and then turn to a low fire stew for about 40 minutes;

4, wearing gloves will be the yam peeled, cut into pieces, soaked in water. The mucus from the cut yam will itch when it gets on your skin, so be sure to wear gloves to handle it. Soak in water to prevent the yam from oxidizing and turning black;

5. After forty to fifty minutes, add the yam and continue to simmer for about 25 minutes. Yam is very easy to cook, so do not under too early;

6, add goji berries and the right amount of salt, cover the lid of the pot, cook for 5 minutes. Goji berries and salt are put in the last, too early to put goji berries on the stew is gone.

To make a good soup color clear soup, have to do a few points:

1, meat (such as ribs, bones) first blanch. Blanching can add a little ginger, or pepper, or cooking wine in the water to remove the fishy flavor. If you are too lazy to blanch, then you must also use water to soak the ribs or tube bones for half an hour, and change the water several times, so that the blood is fully released;

2, blanching will be used after the water will be clean ribs or tube bones rinsed clean, attached to the surface of the impurities of the froth are rinsed off, the soup can be clean;

3, the material + water boiling, then immediately turn to a small fire to simmer. Small fire stew slowly, so that the flavor of the ingredients a little release, the taste will be mellow. Big fire hard cooking not only make the soup color cloudy, the soup will also be bland and tasteless.

It's actually quite simple, isn't it? Just a little more patience, a little more careful, depending on whether you want to.