Nutritious soup -- huayundou pork tendon ribs soup

Nutritious soup -- huayundou pork tendon ribs soup

Introduction:

"It's hard to feel that summer is coming, but may day in Guangzhou is as cool as autumn. The weather forecast also says that there will be heavy precipitation during the holidays. OK, the perfect travel plan announced to give up! Today's soup has a high exposure rate in my family. All the sweetness is the taste of natural ingredients such as pork and FIG. The flower kidney beans in the soup are very delicious. They melt in the mouth and are stewed with some yams. It's sweet and delicious. "

Production steps:

Step 1: soak kidney beans in water for at least two hours.

Step 2: wash the spareribs and pork tendons and wash off the blood.

The third step: prepare a pot of cold water, add meat, ginger, cooking wine to boil, skim off dross and foam.

Step 4: remove the blanched meat and rinse with water.

Step 5: prepare the right amount of water for the soup pot, add the meat and ginger.

Step 6: turn high heat to low heat and cook for 40 minutes, then add the soaked kidney bean, fig and yam and cook for another 40 minutes.

Step 7: just add some salt before you leave the pot.

Materials required:

Pig tendon: 2 pieces

Ribs: 200g

Kidney bean: moderate

Ginger: right amount

Huai Yam: right amount

Fig: moderate

Salt: right amount

Cooking wine: moderate

Note: 1. You can soak more beans at a time like me. It's more convenient to put them in the fresh-keeping bag if you want to use them. 2, boiled water can remove the smell of the meat, remove the foam and scum on the top, and the soup will not be cloudy. 3. I use dried yam, fresh yam is OK. 4. Soup water to put enough, it is best not to add water midway, really want to put must put boiling water, but also affect the taste. 5. A layer of tin foil is wrapped on the cover of the soup pot to seal the taste of the soup and prevent it from running away when boiling.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Original