Stewed spareribs with Chinese yam and medlar(shan yao gou qi dun pai gu )

Stewed spareribs with Chinese yam and medlar

Introduction:

Production steps:

Step 1: chop the ribs into small pieces.

Step 2: put the ribs in boiling water.

Step 3: after boiling for one minute, remove and wash.

Step 4: wash the spareribs.

Step 5: soak wolfberry in warm water.

Step 6: wash the floating soil and peel the yam (it's better to wear gloves to peel it. Many people are allergic to yam mucus and itch on their hands. I'm not allergic to it, so I'll start directly.)

Step 7: wash the peeled yam with warm boiled water.

Step 8: cut the hob into pieces.

Step 9: soak yam in warm water, either with wolfberry or alone.

Step 10: bring the water in the rice cooker to a boil, add the spareribs and simmer for one hour.

Step 11: after an hour, add Chinese yam and Chinese wolfberry, and the water for soaking Chinese yam. After boiling, continue to simmer for about half an hour.

Step 12: hot soup on the table, drink while it's hot.

Materials required:

Ribs: two

Yam: one root

Wolfberry: moderate

Salt: right amount

White vinegar: right amount

Note: 1. It's better to blanch the spareribs. If there is too much blood, the soup will have floating impurities. 2. It's better to wear gloves when peeling yam, unless you confirm that you are not allergic to yam mucus as I am. (two of my colleagues once tried this dish according to my prescription, but their hands itched all afternoon.) 3. Chinese yam should be cleaned with boiled water after peeling, otherwise it will react with dissolved oxygen in water, resulting in oxidation and blackening.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shan Yao Gou Qi Dun Pai Gu