Stewed spine with Chinese yam

Stewed spine with Chinese yam

Introduction:

"We all know the nutrition of iron stick yam, but it's not delicious. I choose to stew it with my spine, so that the bone is not greasy and the yam is not too light. It's delicious!"

Production steps:

Step 1: wash and prepare the iron yam

Step 2: cut into small oblique sections

Step 3: stew the bones for 1 hour, then add 15 pieces of scallion, garlic, yam and medlar. (yam has been submerged in canned soup by me)

Step 4: if you find that the oil in the bone soup is less or even no oil after adding Chinese yam, add two spoonfuls of vegetable oil and continue to simmer for 15-20 minutes, and add the right amount of salt. Turn off the heat and simmer for two minutes

Step 5: soak the spine for half an hour and wash it, then put it in a casserole and boil it directly - remove the foam - add the seasoning box and ginger - stew it for 40 minutes, then add the soy sauce, soy sauce and sugar (as this step is similar to the soy sauce flavored bone in my recipe, I will not repeat it)

Materials required:

Spine: 2 kg

Iron Yam: 1 jin

Wolfberry: 10 capsules

Thirteen spices: appropriate amount

Ginger: 5 slices

Soy sauce: 2 tbsp

Soy sauce: 1 tbsp

Cooking wine: 2 tbsp

Soup: 1 / 3 spoon

Vinegar: 1 / 2 tbsp

Scallion: Half Root

Garlic: 3 cloves

Note: 1. The thick and brown yam is not very good. 2. Stewed yam must not be peeled for two reasons: first, when the yam juice touches the skin, the skin will itch, which must have been experienced by many people; second, experts say that the nutrition of yam skin is a big drop! 3. I like to stew meat directly in casserole, but I don't like to use pressure cooker. I can't talk about the nutrition in meat and bone!

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: slightly spicy