Method

First prepare the ingredients.

The saponin in burdock bark has antioxidant, cholesterol-lowering and other effects. Therefore, after cleaning the surface sludge, use the back of a knife to slightly scrape off the rough surface layer.

Slice the burdock into slices (cutting diagonally or diagonally), and put it into water immediately after cutting to avoid oxidation.

Put in 1500c.c. water and boil the burdock slices.

At the same time, use another Sichuan pot to blanch the pork ribs. Slowly blanch the pork ribs until there is no blood in the pork ribs. You can pick up the pork ribs. The Sichuan blanching pork ribs water is not needed.

Then put the ribs into the burdock soup and cook together. Bring to a boil over medium-high heat, then turn to low heat and simmer for about 40 minutes. The soup will evaporate some during the cooking process, so please add it when the soup drops. The remaining 500c.c. of water.

During the cooking process, remember to remove the foam and impurities produced when boiling the soup to keep the soup clear. ★Please do not cover the pot during the cooking process: Boiling soup with the lid on will make the soup very turbid.

Add salt to taste at the end of cooking.

Finally add rice wine to remove the fishy smell, then turn to high heat and bring to a boil again, then turn off the heat immediately.

This rich and fresh burdock and pork ribs soup is complete!