Mung Bean Lily Pork Ribs Soup

Name: Mung Bean Lily Pork Ribs Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 450g Ribs; 100g green beans; 30g Lily (dry); 20ml Cooking Wine; 10g ginger; 3g Refined salt; 5ml Concentrated Chicken Juice

by Happy elf a

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Mung beans are sweet in taste and cold in nature. They have the effects of moisturizing the skin, moisturizing the throat and relieving coughs. It is a very commonly used summer food. In hot summer days, the human body has a strong metabolism and consumes more sweat. Mung beans are often eaten. The rich substances contained in it are not only Can play a role in supplementing nutrition for the body's consumption, but also can clear heat and relieve heat.
Dried lily has high medicinal value. Detoxification, nourish the spleen and stomach, promote dampness, calm the mind and calm nerves, promote blood circulation, anti-cancer, anti-aging and other effects
Mung beans, lily, and pork ribs are cooked together in the soup. Not only is it delicious, but it also has the effect of clearing heat and detoxification, increasing calcium and replenishing water. Come and give it a try~~~

Ingredients

450g Ribs
100g Green Beans
30g Lily (dry)
20ml Cooking Wine

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10g Ginger

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3g Refined Salt
5ml Concentrated Chicken Juice

Mung Bean Lily Pork Ribs Soup

1. All kinds of ingredients are prepared.

2. Soak mung beans with water.

3. Soak dried lilies with water.

4. Soak the ribs in light salt water for 3 hours, changing the water 3 times in between.

5. Soaked ribs, pot under cold water, add cooking wine, ginger blanched water.

6. Boiled ribs, wash away blood foam and oil juice under running water.

7. Drain the spare ribs, soak mung beans, dried lily, and ginger into a saucepan.

8. Add enough hot water at once.

9. Turn on the power, select the stew function, the time is 3.5H.

10. Add salt after 3 hours.

11. Season with concentrated chicken sauce.

12. After 0.5H, turn off the power after hearing the beep, and you can eat it out of the pot.

Tips:
1: The small ribs have less oil and juice, which is suitable for making soup with mung beans.
2: The ribs are soaked in light salt water to remove fishy.
3: Rinse the blanched ribs under running water, and wash some of the oil juice to avoid the soup being too greasy.