500g sparerib, half a yam, proper amount of Lycium barbarum, one carrot, proper amount of ginger, cooking wine 1 teaspoon, a few drops of white vinegar, one star anise and proper amount of salt.

method of work

1 500g sparerib, half root of Chinese yam, proper amount of Lycium barbarum, one carrot, proper slice of ginger, cooking wine 1 teaspoon, a few drops of white vinegar, one star anise and proper amount of salt.

2. Wash the yam, peel it off and cut it into hob blocks for later use; Carrots are also cut into hob pieces.

3. Put half a pot of water, put in the washed ribs, and boil them with high fire. At this time, there will be a layer of foam on the noodle soup, which is the boiled blood. Turn off the fire and remove the ribs and wash them.

4. Put the right amount of water in the casserole to boil (enough at a time, no more water in the middle), put the ribs together with ginger, cooking wine and star anise, and turn to low heat after boiling with high fire.

5. At this time, adding a few drops of white vinegar can not only make the calcium in the ribs dissolve into the soup, but also make the soup more delicious. Don't add too much vinegar, or the ribs will go bad.

6. Cook on low heat for one hour, then add yam and carrot, cook on low heat for 1 hour, and season with medlar and salt.