A good soup of yam yam soup, spleen and kidney, nourishing yin and lungs. The entrance is light, the taste is sweet, it is delicious and not greasy, and our family often squats.
Ginger slices. Take two or three pieces of ginger and chop them, and wash them into the cold water pot with the washed ribs.
After the water boils, the surface will float a lot of blood. Pick up the ribs, rinse them out under running water, and drain excess water.
Put the processed ribs and ginger into the soup, add enough water, boil and turn to low heat for about 40 minutes.
Put on the gloves, peel the yam, cut into pieces, soak in water
After forty or fifty minutes, go down the yam and continue to stew for about 25 minutes.
Add the appropriate amount of salt and cover the lid, cook for 5 minutes.
To get a good soup with a clear soup, you have to do a few things: 1. Meat (such as ribs, cheese bones) first drowning. When you are drowning, you can add a little ginger, or pepper, or cooking wine to the water to get a taste. If you are too lazy to drown, you have to soak the ribs or the boiled bones with water for half an hour, and change the water several times to make the blood full. 2. After simmering, rinse the ribs or the boiled bone with clean water, and wash away the impurities floating on the surface to make the soup clean. 3. After the material + water is rolled out, immediately turn to a small fire. Slowly simmer on a small fire, so that the taste of the ingredients is released a little, and the taste will be mellow. The fire is not only turbid, but the soup is also boring. In fact, it is very simple, isn't it? Just be patient and be careful. See if you are willing or not.