Ingredients: two yams, appropriate amount of ribs,

Auxiliary ingredients: a piece of corn, a little salt, a spoonful of cooking wine, a section of shallots, a piece of ginger and a few grains of medlar.

Appliance: rice cooker

Steps:

1, clean the spareribs, chop them into small pieces, wash them repeatedly, rinse off the impurities and dirt on the surface, then put the cleaned spareribs in a pot with clean water, add a spoonful of cooking wine and a few pieces of onion, and bring them to a boil.

2. After the water is boiled, there will be floating foam floating gradually, and then the fire can be turned off.

3. Rinse the blanched pork ribs, put them into a rice cooker, add a few slices of ginger, and pour in clear water. The amount of water should not be too much, and as much water as you need. This rice cooker will not lose water when stewing soup.

4. Cover the rice cooker and select the function of nutrition porridge, which takes one and a half hours.

5. After about an hour, peel the yam and cut it into small pieces. Cut the corn into small pieces.

6. In the last 20 minutes, pour the yam and corn into the sparerib soup, cover the pot and continue to cook.

7, after the soup is stewed, sprinkle a little salt to taste, and sprinkle a proper amount of medlar.

Tips:

Stewed ribs soup, as long as the steps to remove fishy smell are done, the stewed soup will not have fishy smell, but will have a fresh and sweet taste.

Yam should not be put too early, just put it in the last twenty or thirty minutes, and it is easy to stew yam into mud too early.

When cooking pork ribs soup, the salt must be put at the end. Putting salt in advance will hinder the protein from popping out of the ribs, and the flavor of the stewed soup will be greatly reduced.

Lycium barbarum should not be put in too early. Generally, it should be put in after the soup is stewed, and it can be braised at the remaining temperature, or put in the last five minutes, otherwise it will nourish the quality of the soup.