Tonic dry, improve immunity, fall health ribs soup how to do? Autumn is here, this delicious ribs nourishing soup must learn, do it to their families, do it to their friends to eat, it is really a good food.

Let's first get these materials ready, we prepare some ribs, yam, corn. We buy ribs when you can let the stallholder made into a small section, buy back directly into the water, underhand kneading for about five minutes, so you can wash out part of the blood, kneading five minutes after soaking half an hour spare. That time we come to the preparation of side dishes in soup, it is best to use fruit corn, taste more sweet, corn first cut into three centimeters or so of the segment, and then divided into four parts of each small segment.

We then cut the carrot diagonally into cubes, scallions cut into four sections, ginger, two pieces of children open, umbrella all cut into the disk after the spare. Ribs after half an hour of soaking, you can see, soak out a lot of blood, pour out the blood, and then wash a few times with flowing water. Add water to the pot, cold water into the ribs, cooking wine to fishy, blanch after the water boils for two to three minutes, fish out the ribs. Then use flowing water to clean off the top of the blood foam, impurities, this step can make the soup out of the soup more clear, not cloudy. In addition, start a pot and pour in cooking oil, first heat the pot, turn the pot, so that it is not easy to stick to the pot. After the oil is hot, put the ribs, put onion, ginger and garlic, stir fry on high heat, stir fry for about three minutes, so that you can stir fry some of the ribs of grease and water.

We keep firing until the ribs become slightly browned, add boiling water, remember must be boiling water, this step is one of the keys to simmering white soup. It must be on high heat, the first ten minutes is very important, it must be cooked on high heat for ten minutes, after opening the lid, you will find that it has become very white, but not thick, and has not yet come out of the meat flavor. The inside of the onion and ginger show out, and then replaced into the casserole, replaced into the casserole, after the fire is turned off into the smallest fire, to maintain the state of micro-roll, you can stew for an hour on low heat. An hour later, open the lid, this time the house is full of meat flavor, then put the corn, carrots and yam, put it in, cover and continue to stew for ten minutes. Ten minutes later, this time the soup is really thick and white.