Hello! Yams can be eaten with pork. The following is how to make yam and corn pork ribs soup:

Ingredients: 800 grams of pork ribs, 1 noodle yam, 1 carrot, 1 corn, wolfberry, scallions, ginger, and appropriate amount of shallots.

Seasoning: sesame oil, salt, chicken essence, white vinegar, appropriate amount of pepper.

1. Slice ginger, mince shallots, cut green onions into sections, wash red dates and wolfberries and set aside.

2. Cut the ribs into small pieces and soak them in water for 30 minutes in advance, wash and set aside.

3. Scrape, wash and cut the carrots into cubes, wash and cut the corn into cubes, scrape, wash and cut the yam into cubes, put them into a large bowl, add water that has not covered the yam and a little salt. Stir well and soak until ready to use.

4. Put the ribs in the pot under cold water, add ginger slices, green onion knots, cooking wine and boil over high heat for 3 minutes to remove the fishy smell, remove and rinse off the foam and set aside.

5. Pour the rinsed ribs into a casserole, add an appropriate amount of water, add a few drops of white vinegar, add red dates and cover, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes, remove the yam and Put the carrots into the pot at the same time, add the green onions and simmer for 20 minutes. Add the corn and simmer over high heat, then reduce to low heat and simmer for 5 minutes. Add the wolfberries, add an appropriate amount of salt, chicken essence (optional), pepper, a little sesame oil, and cover. Cover, simmer for another 5 minutes, remove from the pan and sprinkle with chopped green onion.

A particularly sweet and delicious yam, corn and pork ribs soup is ready.

Warm Tips:

1. Cut the ribs into pieces and soak them in water for 30 minutes in advance, wash them, put them in the pot with cold water, add ginger slices, green onion knots, and an appropriate amount of cooking wine and cook over high heat. Boil for 3 minutes, remove and rinse (to remove fishy smell and blood foam).

2. Scrape and wash the yam, cut it into pieces with a hob, add an appropriate amount of water and a little salt, and soak for 10 minutes. The stewed yam will be soft and waxy without turning black.

3. The most critical step is to add a few drops of white vinegar to the soup when stewing it. The nutrients will not be lost, but will be doubled. The soup will be more refreshing, fresh and sweet.

4. Add the salt when it is almost out of the pot. If you add it too early, the calcium in the ribs will be locked, so the calcium we want to absorb cannot be decomposed well. .