1. Wash and prepare iron yam
2. Cut into small oblique sections
3. Stew the bones for 1 hour, add 15 pieces of green onion, garlic cloves, yam, and wolfberry. (The yam has been submerged in the canned soup by me)
4. If you find that the oil in the bone soup becomes less after adding the yam, or even feels that there is no oil, add two tablespoons of vegetable oil and continue to simmer for 15-20 minutes, and add an appropriate amount of salt. Turn off the heat, simmer for two minutes, you can start eating
5. Soak the spine for half an hour, wash it, put it in the casserole directly-remove the froth-add the seasoning box, ginger-add the dark soy sauce, light soy sauce, and sugar when simmered for 40 minutes (due to the sauce in this step and the recipe I published The bones are almost the same, so I won’t repeat them)
Tips:1. Iron rod yam is better with reddish-brown skin, which is generally not very thick.
2. Stewed yam must not be peeled. There are two reasons: First, the yam juice will get very itchy on the skin, and many people must have experienced it. Second, experts say that the nutrition of yam skin is drastically reduced!
3. I like to stew the meat directly in a casserole instead of a pressure cooker. I can’t use the pressure cooker to fully simmer the nutrients in the meat and bones!
