Astragalus and Barley Pork Ribs Soup

Name: Astragalus and Barley Pork Ribs Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Ribs; 50g Gorgon; 50g Barley; 10g Astragalus; 10g ginger; Some salt; 1 Shallots

by Norwegian Red Food

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I often hear old people say that "Dog days can last a whole year of dampness". It is true or false and not a theory. Anyway, the humidity in people's bodies is particularly heavy in hot days, due to the high temperature and rain.
Although it is beginning to fall, it is in the midst of the end of the fall. After the fall, it is hot and dead. It is commonly known as "Autumn Tiger".
The autumn breeze is still in the early stages, so you can't stick Qiubiao too aggressively, so I boiled a pot of mild ribs soup, added qi-tonifying astragalus, dried barley and gorgon.
Astragalus has the effect of invigorating qi and raising yang, improving the mental complexion, protecting the liver and liver, effectively strengthening the physique, and preventing colds.
Barley is a good food for removing dampness and invigorating the spleen. Barley is sweet and mild in taste and cool in nature. It has the effects of invigorating the spleen and removing dampness, distilling water and removing numbness, clearing heat and purging pus, dampening and reducing swelling. Barley is not only a food we often eat, but also a commonly used Chinese medicine, and it is mild and nourishing, easy to digest and absorb.
Gorgon has the effects of invigorating the kidney, strengthening the essence, replenishing the spleen, relieving diarrhea, and dehumidifying.
Ingredients: 600 grams of ribs, 50 grams of barley, 50 grams of gorgon, 10 grams of astragalus, 1 small piece of ginger, 1 green onion

Ingredients

600g Ribs
50g Gorgon
50g Barley
10g Astragalus
10g Ginger
Some Salt
1 Shallots

Astragalus and Barley Pork Ribs Soup

1. Prepared ingredients: 600 grams of ribs, 50 grams of barley, 50 grams of ginseng, 10 grams of astragalus, 1 small piece of ginger, 1 green onion

Astragalus and Barley Pork Ribs Soup recipe

2. Wash the barley, gorgon, astragalus, ginger, and shallots, cut the shallots into large sections, and pat the ginger.

3. Wash the ribs, put them in a pot of cold water, boil for 2 minutes, a lot of blood will float up.

4. Then drain the dirty water and wash the ribs.

5. Replace with a pot of clean water and put in the ribs.
There may be some foam after boiling, so use a colander to remove it.

6. Then put the barley, ginseng, astragalus, ginger, and shallots into the pot.

7. Continue to boil for 5 minutes on medium-high heat and cover with lid, then change to low heat, cover and simmer slowly.
After about an hour of cooking, the meat was very rotten, and the soup became whitish and rich.

8. Spread it into a small bowl, add some salt to taste, sprinkle a little chopped green onion, and enjoy.

Tips:
1. Some vegetables can be added to the cooked soup, such as winter melon and yam are good products for dampness.
2. Do not put salt in the original soup. If you can't finish it, store it in the refrigerator. Heat it every day. You can eat it for 3-5 days. The color of the soup will become whiter as it cooks.