Chinese yam and agaric spareribs soup(shan yao mu er pai gu tang )

Chinese yam and agaric spareribs soup

Introduction:

Production steps:

Step 1: prepare raw materials;

Step 2: soak the spareribs in cold water, change the water twice or three times, and soak the blood out;

Step 3: put the ribs in the pot in cold water, cover and boil;

Step 4: after boiling completely, skim the froth to make the soup clear;

Step 5: add yam and black fungus;

Step 6: cover and simmer for 30 minutes;

Step 7: 7 add salt and pepper to taste and continue to cook for 5 minutes.

Step 8: put it in a small pot.

Materials required:

Ribs: 400g

Iron Yam: 3

Auricularia auricula: 1

Ginger: right amount

Pepper: right amount

Salt: right amount

Scallion: right amount

Note: 1. Soak the spareribs in advance, so as to reduce the blood foam. When cooking the soup, do not change the water, and keep the soup fresh and delicious. Pay attention to change the water two or three times in the middle. If you don't have time, blanch the spareribs directly. 2. Bubble the spareribs again after boiling to make the soup clear, and then add the ingredients. 3. When the soup is nine mature, add salt and other seasonings Let it taste in five minutes.

Production difficulty: ordinary

Process: simmer

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Shan Yao Mu Er Pai Gu Tang