Private health spareribs soup(si fang yang sheng pai gu tang )

Private health spareribs soup

Introduction:

"In spring, we should add more high-quality protein to our diet. Increase the content of glycine and decrease the content of acid. Jujube is gentle in nature and can nourish blood vessels. Lotus seed is sweet and smooth in nature, tonifying spleen and stopping diarrhea, tonifying kidney and strengthening essence, nourishing heart and calming mind. Bamboo shoots are sweet, slightly cold and non-toxic. It has the functions of clearing heat and resolving phlegm, benefiting qi and stomach

Production steps:

Step 1: boil water, add pepper, ginger, fennel in water, boil for a while, then the water turns yellow

Step 2: pour in the spareribs, blanch for 5 minutes, take out the water and wash

Step 3: there is no Jinhua Ham at home, I put a few pieces of salted ham

Step 4: pour all the ribs and ingredients into the soup pot, like the thick one with less water, like the light one with more water, and a spoonful of white vinegar

Step 5: bamboo shoot cutting hob block

Step 6: Boil the spareribs soup over high heat, simmer over low heat for one and a half hours, add bamboo shoots, salt and pepper, and continue for half an hour

Step 7: you should drink soup before meals in spring. If you lack vitamins in winter, you should take more supplements at this time.

Step 8: like jujube flavor can put more, jujube flavor will be very heavy, but the taste is also good

Step 9: change bamboo shoots into corn, and it tastes great!

Materials required:

Ginger: five slices

Red dates: Five

Lotus seed: Six

Rock candy: Six

Ham: two to five slices

Star anise: Three

Scallion: two sections

Salt: right amount

Pepper: right amount

White vinegar: right amount

Note: do not think that the longer the ribs soup stewed the better, no, half the time should not exceed two hours, more than nutrition will be lost. It's best not to add other ingredients. The soup tastes good, fresh and not greasy.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Si Fang Yang Sheng Pai Gu Tang