Yam Black Fungus Pork Rib Soup
1.
Soak the small ribs in clean blood water. If the water becomes turbid in the middle, change the water several times and wash it off. Prepare the yam. Soak the black fungus with water
2.
After peeling the yam, cut into chunks and soak in water to prevent oxidation and blackening. Prepare rice wine, ginger slices and green onion knots, and wash the soaked black fungus.
3.
Boil the small ribs in a pot under cold water first, then remove them and wash them
4.
Start the pot again. After the water in the pot is boiled, put the black fungus into the pot and blanch the water and pick it up. This step is mainly to remove the peculiar smell of the black fungus.
5.
Then pour the small ribs into the soup pot, pour hot water, be sure not to add cold water to the hot water, then add the ginger slices and spring onion knots, pour in the rice wine, wait until the froth is formed, use a spoon to skim it, the cleaner it is. The soup will be clearer, so don’t be lazy at this step
6.
Cover the high heat and bring it to a low heat and simmer for about half an hour. Remove the lid and add the yam to the pot. Turn to high heat and bring to a boil. Then cover and turn to low heat and continue to simmer until the yam is cooked and soft, about 20 minutes.
7.
Then turn to high heat, open the lid, add the black fungus, add salt to taste, and simmer for a while, then turn off the heat. The black fungus is added at the end to keep the crisp and tender taste
8.
Pour into a bowl and sprinkle with chopped green onion to enjoy.
Tips:
Different yam stew time is different, according to their own yam
