Yam and Job's Tears Pork Bone Soup

Name: Yam and Job's Tears Pork Bone Soup
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Pig bones; 380g Chinese Yam; 1 pinch Cishi; 1 pinch Wolfberry; 2 tablets ginger; 1 tablespoon Cooking Wine; 1 tablespoon salt

by HumiL

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

4

It is common for Cantonese people to drink soup, and the humidity here is heavy, and the dampness of soup, soup, water, and water is countless. Yam can invigorate the spleen and stomach, barley can help dispel dampness, invigorate the spleen and clear away heat. It is easier to stew the soup in a pressure cooker, and the pork bone soup is white and thick.

Ingredients

500g Pig Bones
380g Chinese Yam
1 pinch Cishi
1 pinch Wolfberry
2 tablets Ginger
1 tablespoon Cooking Wine
1 tablespoon Salt

Yam and Job's Tears Pork Bone Soup

1. Prepare ingredients

Yam and Job's Tears Pork Bone Soup recipe

2. Put cold water in the pot, add cooking wine and ginger slices, and boil the water to remove fishy and impurities.

3. Put the pork bones, coix seed, Izakishi and ginger slices into the pressure cooker, add water

4. The pressure cooker turns on the soup mode

5. Peel the yam and cut into pieces with a hob

6. When the big bone soup is simmered for 35 minutes, add yam and continue to simmer for about 20 minutes

7. Add medlar before cooking, season with appropriate amount of salt

Tips:
1. Add yam too early to cook and melt;
2. Adding wolfberry before it is out of the pot, it is not easy to destroy the nutritional content of wolfberry;
3. Skim the oil if you are afraid of greasy, blanch pork bones in a pot under cold water.