[mother Komori Recipe] Autumn Soup-pot Ribs with Sand Ginseng, Yuzhu, Sydney, White Fungus and Tremella

Name: [mother Komori Recipe] Autumn Soup-pot Ribs with Sand Ginseng, Yuzhu, Sydney, White Fungus and Tremella
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Adenophora; Some Polygonatum; Some Tremella; Some Sydney; Some South apricot; Some Ribs; Some Red dates; Some salt

by Komori's mother

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

In autumn, people feel dry easily, feel that they can't quench their thirst after drinking water, and the skin will feel dehydrated.
Komori's mother specially recommends a sweet, delicious, nourishing soup that nourishes the yin and lungs, and eliminates phlegm and dryness. The method is also very simple.
To deal with Qiuzao, let's hydrate the body together.
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Ingredients

Some Adenophora
Some Polygonatum
Some Tremella
Some Sydney
Some South Apricot
Some Ribs
Some Red Dates
Some Salt

[mother Komori Recipe] Autumn Soup-pot Ribs with Sand Ginseng, Yuzhu, Sydney, White Fungus and Tremella

1. Wash the white fungus, soak it until it is completely transparent, drain the water, remove the pedicle, and tear it apart for later use.

[mother Komori Recipe] Autumn Soup-pot Ribs with Sand Ginseng, Yuzhu, Sydney, White Fungus and Tremella recipe

2. Wash the Adenophora ginseng, Polygonatum odoratum and Nan apricot and soak in warm water for 10 minutes. At the same time, process the Sydney pear, wash it, remove the stalks and cores, and cut into pieces for later use.

3. Boil the ribs.

4. Put all the ingredients into the pot and add the right amount of water.

5. After boiling over high heat, turn to simmer for 1.5 hours.

6. Put the red dates last.

7. Add some salt to taste.

Tips:
Red dates are recommended to be pitted, otherwise they will get angry easily.
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