Spareribs Soup with preserved vegetable and broad bean
Spareribs Soup with preserved vegetable and broad bean
Introduction:
Production steps:
Materials required:
Ribs: 270g
Sauerkraut: 100g
Broad bean meat: 180g
Cooking wine: moderate
Salt: right amount
Chicken essence: appropriate amount
matters needing attention:
Production difficulty: simple
Process: boiling
Production time: 20 minutes
Taste: light
Spareribs Soup with preserved vegetable and broad bean
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