Stewed pork ribs with Chinese wolfberry and yam(gou qi shan yao pai gu bao )

Stewed pork ribs with Chinese wolfberry and yam

Introduction:

"In winter, the skin is very easy to dry, so we should eat more yams to moisten the skin. In addition to protein, fat, vitamins, spareribs also contain a lot of calcium phosphate, bone collagen, bone mucin, etc., which can provide sufficient calcium for the human body. Medlar and yam spareribs pot is a good soup for invigorating the spleen and kidney, nourishing yin and moistening the lung. It has rich nutrition, delicious taste, light taste and mellow aftertaste. The fresh tuber of yam is rich in mucus protein, which has special health care effect on human body. It can prevent fat deposition of cardiovascular system, maintain vascular elasticity, prevent atherosclerosis and reduce subcutaneous fat deposition. In addition, it also helps to keep the digestive tract, respiratory tract lubrication. Chinese yam contains digestive enzymes, which can promote the decomposition of protein and starch. It is a health care product for indigestion. Of course, it can also promote metabolism and reduce excess fat

Production steps:

Step 1: wash the ribs and soak in water for 1 hour.

Step 2: blanch the ribs.

Step 3: cut scallion into sections and ginger into slices.

Step 4: peel the yam and cut it into hob pieces.

Step 5: put the boiled ribs into the boiling water.

Step 6: skim the blood with a spoon.

Step 7: add scallion and ginger slices, bring to a boil over high heat, and slowly bring to a boil over low heat for about 2 hours.

Step 8: add the cut yam and peanuts. Add some salt and bring to a boil over high heat. Change to low heat for about 20 minutes.

Step 9: add some Lycium barbarum and cook for 5 minutes.

Materials required:

Ribs: 300g

Yam: 100g

Wolfberry: 10g

Peanuts: right amount

Onion and ginger: right amount

Salt: right amount

Note: medlar can not be boiled too long, so as to avoid the loss of nutrients. Soak the spareribs with water for 1 hour, and change the water several times, so that the blood can be fully released.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: light

Chinese PinYin : Gou Qi Shan Yao Pai Gu Bao