Cordyceps Flower Yam Bone Soup
1.
Wash the ribs with water for 2 to 3 times, then soak them in water for about 2 hours to fully soak the blood in the ribs, then wash the cordyceps flowers and red dates, and then peel off the skin of the yam and wash it. Cut into a section for later use, and finally cut the ginger into thin slices for later use;
2.
Start the pot, pour an appropriate amount of water into the pot, pour in the ribs, ginger slices, 2 spoons of cooking wine, and boil over high heat;
3.
Continue to simmer for about 3 minutes. When simmering, skim off the boiled floating powder. Finally, remove the ribs and rinse them. Drain the water and set aside;
4.
Then put the ribs, cordyceps flower, yam, red dates, and ginger slices into a baking bowl, and then add a little more water;
5.
Put it in the steaming oven, select the stewing function, and simmer for 2 to 3 hours. When the soup time counts down for 15 minutes, add half a tablespoon of salt, stir it evenly, and then close the steamer door until the stewing is over. Cordyceps and Yam Spare Rib Soup is done;
Tips:
1. The amount of water must be added at one time. If you must add water, it must be hot water, never cold water, because the meat being heated shrinks when it is cold, and the protein is not easy to dissolve, which makes the soup lose its original flavor;
2. Add too much onion, ginger, cooking wine and other seasonings to avoid affecting the original flavor of the soup itself.
3. The best ratio of raw materials to water is 1:1.5, so that the nutrient content retained in the soup is the highest.
