Ingredients: 500g pork ribs, 50g gastrodia elata

Accessories: appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of onion, appropriate amount of ginger, appropriate amount of pepper, appropriate amount of chicken essence, appropriate amount of coriander

Steps:

Steps of making stewed pork ribs with gastrodia elata

1. Wash the ribs, chop into sections, soak in the bleeding water; peel, wash and slice the fresh gastrodia elata; select green onion, ginger and coriander separately. Wash, cut green onions into sections, slice ginger, and chop coriander.

2. Add water to the pot, put the ribs into the boil, take them out, and wash off the foam on the surface. Pour the blood water soaked in the ribs into the pot and mix well. Heat over low heat until it boils slightly and there is foam in the soup. When everything floats on the soup surface, quickly skim off the foam.

3. Continue to put the ribs into the pot, add gastrodia slices, green onions, ginger, cooking wine, and pepper, simmer over low heat for an hour, add salt and chicken essence to adjust the taste, and sprinkle with coriander.

Gastrodia elata is a perennial herb distributed in most parts of the country. Its dried tuber, also known as Gastrodia elata, is a commonly used and valuable traditional Chinese medicine. It is clinically used for headaches, dizziness, numbness of limbs, infantile convulsions, epilepsy, convulsions, tetanus and other diseases. In addition to being used in traditional Chinese medicine, Gastrodia elata is also a raw material for making medicinal meals. Fresh Gastrodia elata can be used for cold dressing, stir-frying, stewing, etc.

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