Below, I will share with you the practice of Chinese yam soup with ribs for your reference.

1. Blanch the ribs in boiling water, drain them with a colander and take them out; Bowl of Chinese wolfberry and yam sparerib soup 2. Put the cooked ribs into the boiled casserole water, add ginger slices, and simmer for about 2 hours. 　

3. Peel and wash the yam, and cut it into pieces with an oblique knife; 　

4. Pour it into the ribs that are almost the same as the pot, add the right amount of refined salt, and change the fire to a small fire for about 20 minutes; 　

5. Pour a proper amount of medlar before taking out the pot and simmer for about 5 minutes; (Lycium barbarum should not be cooked for too long to avoid nutrient loss)

6. Transfer proper amount of chicken essence and pepper and mix well to turn off the fire. Note: To make a good soup with clear soup color, you have to do several things:

1. Meat (such as ribs and tube bones) should be blanched first. When blanching, you can add a little ginger, pepper or cooking wine to the water to remove the fishy smell. If you are really too lazy to blanch, you should also soak the ribs or tube bones in clear water for half an hour and change the water several times to fully release the blood.

2. After blanching, the ribs or tube bones will be washed clean with clear water, and all the impurities attached to the surface will be washed away, so that the soup can be clean.

3. After the material+water boils, immediately turn to low heat for stewing. Stew slowly with a small fire, so that the taste of the ingredients is released a little, and the taste will be mellow. Fierce cooking not only makes the soup turbid, but also makes the soup tasteless.

I hope I can help you. If you are satisfied, please adopt it.