Pork Ribs Soup with Rhizoma Polygonatum and Yam Ginseng

Name: Pork Ribs Soup with Rhizoma Polygonatum and Yam Ginseng
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g pork ribs; 400g Yam; 50g Polygonatum; 50g Adenophora; Some Brine duck (cooked); a little Chicken noodles; Some Shimizu

by Easy to cook

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Polygonatum has anti-aging, nourishes yin, nourishes qi, moisturizes dryness and lungs, calms and strengthens the heart, while yam has the effects of invigorating the spleen and stomach and helping digestion. When paired with Adenophora adenophora, it is best to eat in the dry autumn and winter seasons. This soup is suitable for all ages, sweet and delicious!

Ingredients

Pork Ribs Soup with Rhizoma Polygonatum and Yam Ginseng

1. Ingredients: fresh yam, spare ribs, polygonatum, ginseng

Pork Ribs Soup with Rhizoma Polygonatum and Yam Ginseng recipe

2. Wash dry goods, soak for 15 minutes, wash and drain ribs

3. Fresh yam, peeled and washed, cut into chunks

4. Put a proper amount of water in the soup pot, boil, pour the polygonatum odoratum and adenophorum ginseng and boil it for half an hour

5. Half an hour later, down the ribs and yam

6. Cover the pot, turn to medium heat and cook for about 1 hour after it is boiled on high heat

7. After boiling, adjust the salt and chicken powder, and stir evenly.

Tips:
The amount of water is added according to the family's food intake. The chilled pork ribs should be blanched first. Fresh pork ribs can omit this step.