Fresh ginseng, yam and pork ribs soup
Overview
Autumn and winter are the seasons of nourishment, and what is indispensable is fresh ginseng. It can replenish qi without causing internal heat, cost less, is simple to make, and tastes sweet and refreshing! Fresh ginseng, yam and pork ribs soup. The soup is not bitter, fresh and sweet, and has the fragrance of ginseng. It is not greasy. Highly recommended!
Tags
Ingredients
Steps
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Take a stick of 8-year-old fresh ginseng, about 50 grams.
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Use a disposable toothbrush to clean the soil and cut off the reed heads.
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Put the spareribs in a casserole with cold water to remove the blood.
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Add water, throw in 1-2 Ruoqiang gray dates, bring to a boil over high heat, and simmer over medium-low heat for 1 hour.
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Pour in the peeled and cut into small pieces of yam, and continue to simmer over high heat for 15 minutes.
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Season with salt and chicken essence, and sprinkle in red wolfberry.
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It’s served!
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Make a bowl and try it.
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The loin soil iron stick yam powder is glutinous and delicate and melts in your mouth.
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The yam stewed with clay and iron rods is not easy to fall apart, and the shape is very good, but the entrance is very delicate and powdery, excellent!
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You can drink more of this soup with fresh ginseng on the market in autumn and winter to replenish your qi without worrying about getting angry.
