Yam pork ribs soup
My husband has always liked to drink soup. Some time ago, he asked me to learn Cantonese soup, and these days he asked me to learn medicinal diet. It makes me look like a professional chef. It's really inspiring. It's really hard to be a good housewife! As for me, I only like to cook some fast-handed dishes, mainly light ones. I don't consider those that take a long time after work, and I only cook them on weekends. My husband bought these ribs himself. If he wanted to eat them, he would buy his own vegetables. He could only stew them the night before they could eat them the next day, but he was happy to do so!
Recipe Recommendations
- ribs appropriate amount
- yam appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- water appropriate amount
- oil appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Yam pork ribs soup
1
Wash the ribs and soak them in water for two hours.
2
Soak out the blood and wash it again with water.
3
Put some oil in the pan, add spring onions and ginger and saute until fragrant, then add the ribs and stir-fry.
4
Pour some cooking wine, stir-fry the ribs until they change color, and transfer them to the soup pot.
5
Add appropriate amount of water, cover the lid and bring to a boil over high heat, and turn to low heat to simmer for about 60 minutes.
6
The soup is thick and white, and the ribs are also about 8-ripe, so you can turn off the heat. the
7
Wash, peel, cut into long strips, and soak in water drizzled with a few drops of white vinegar.
8
Put the yam into the boiling water pot and cook it again for a while, blanch the mucus.
9
Remove it and rinse it with clean water.
10
Leave 1/3 of the soup in the pot and add the yams.
11
Add the yams, cover the pot and simmer again for about 15 minutes.
12
Season with salt and chicken essence.