#妈妈的味# Stewed Yam Beef Bone Soup

Name: #妈妈的味# Stewed Yam Beef Bone Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Beef bones; 300g Yam; Some pepper; 1 piece star anise; Some salt

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The beef bones are the vertebrae after the ribs are removed, with a lot of meat. "Medical Lin Zhuan Yao" records that "beef is sweet, specializes in nourishing the spleen and soil, spleen and stomach, after the weather is the root of blood, it can be nourishing". Beef combined with yam that nourishes the spleen and lungs can invigorate the spleen and kidneys, nourish qi and blood. , Increase nutrition and improve immunity.
The beef bones are not easy to soften, and the pressure cooker can make them soften quickly, but it is not very fast. It took 40 minutes to get the bone-out state. After the soup is discarded twice, most of the fat is naturally removed, and then cooked with the yam to have this bright and fresh soup. The meat has a strong aroma but is not greasy. "

Ingredients

500g Beef Bones
300g Yam
Some Pepper
1 piece Star Anise
Some Salt

#妈妈的味# Stewed Yam Beef Bone Soup

1. Ingredients: 500 grams of beef bones, 300 grams of yam, appropriate amount of Chinese pepper, 1 star anise, appropriate amount of salt,

2. Wash beef bones and cut into pieces,

3. Put it in a pot, add water to a boil over high heat,

4. Boil for a few minutes.

5. Take it out and discard the soup.

6. Pour into the pressure cooker, add the pepper and star anise water,

7. Close the lid, put the upper pressure valve, and press it for 40 minutes after SAIC.

8. The meat is rotten and deboned, remove it, and discard the soup.

9. Wash and peel the yam and cut into pieces.

10. Pour beef bones, clean water, boil and add yam,

11. Cook until the yam is cooked through,

12. Season to get out of the pot.

Tips:
Beef bones can be replaced with beef, and sirloin is the best choice for beef.
Using a pressure cooker to mature for a short time can reduce nutrient loss.

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