Northeast Great Harvest
1.
Chop the ribs into small pieces, soak in water for half an hour, wash and drain.
2.
One green onion knotted, one green onion cut into flowers, ginger sliced, and garlic chopped.
3.
Pork ribs in a pot under cold water.
4.
Skim all the froth.
5.
Add sliced ginger, green onion knots, and pepper (the pepper is contained in a container).
6.
Prepare miscellaneous grains.
7.
Cut into pieces, and rinse the sweet potatoes and potatoes with water.
8.
The shiitake mushrooms left over from the roast chicken two days ago should be simmered in it. Wash and cut into pieces.
9.
After the ribs have been simmered for about 20 minutes, add mushrooms and simmer for more than 10 minutes, then add other grains except sweet potatoes at one time, add salt to taste, stew for more than 10 minutes, add sweet potatoes at the end, and simmer for more than 10 minutes to turn off the heat Up.
10.
Don't pick up the ginger onions, and fish out the container for the peppercorns. (This container has been used for almost 20 years. There are larger ones on a certain treasure, so you can put all the onion, ginger, and peppercorns in it).
11.
Add light soy sauce, vinegar, monosodium glutamate, pepper oil, cooked oil, chili, sesame sesame oil to the chopped green onion and garlic. Make a dip in water. You can dip the ribs in potatoes and sweet potatoes. Pumpkin, sweet potato and corn do not need to be dip. The taste is equally good.
12.
Don't put MSG chicken bouillon in the soup, just eat the original soup, sweet and nutritious.
13.
I didn't eat at noon, so I ate this.
Tips:
1. I didn't buy the beans, but the taste is good. Eat the original flavor and don't add the messy things like soup.
2. It is not necessary to make dipping in water, the original flavor is also very good, several kinds of ingredients are sweet, and the cooked soup is also sweet.
3. Shiitake mushrooms are leftovers when roasting chicken, so you can leave them alone.
4. The most important thing is not to blanch the water, use soaking to remove blood and foaming to remove blood, otherwise the soup will not be fresh.
5. If there are more miscellaneous grains, the soup will not have much oil and gas. You can add a stick bone, but the stick bone needs to be boiled for at least two hours first, and the ribs must be blanched before adding. The other steps are the same.
6, sweet potato is the feet of the vetch, if not, you can use yam instead.
