1. Soak the ribs in clean water for 30 minutes and change the water several times to completely remove the blood
2. Prepare other ingredients. When peeling the yam, put vinegar on your hands to avoid itching. When the cut yam is soaked in water, add a few drops of white vinegar to avoid oxidation and blackening
3. Pork ribs under cold water, with cooking wine and ginger powder (or ginger)
4. Bring to a boil and remove the foam. Remove and rinse with warm hot water for later use. (Do not use cold water directly to avoid sudden shrinkage of protein, which will affect the taste)
5. Fill the casserole with enough hot water at one time, and lower the ribs (the ribs are warm at this time, do not use the cold water pot, otherwise the taste will not be good), and cook for about 20 minutes
6. Add green onions, ginger, yam, potatoes and soaked soybeans
7. Burn for about 1 hour, put the soaked cordyceps flower, fungus, and wolfberry
8. Continue to cook the soup, about 10 minutes, add pepper and salt
9. The ribs are just too soft. Then sprinkle some coriander and chopped green onion while eating
Tips:Use iron yam instead of peeling, wash and cut directly
