Stewed spine with iron stick yam
Everyone knows the nutrition of iron stick yam, but the yam is not delicious. I choose to stew it with my spine, so that the bones are not greasy, and the yam is not too light. It is delicious!1. Iron stick yam with reddish brown skin is better, generally not very thick.2. The boiled yam must not be peeled for two reasons: first, the yam juice will itch when it touches the skin, which must have been experienced by many people; Second, experts say that the nutrition of yam peel is big drop!3. I like to stew meat directly in casseroles, but I don't like to use pressure cookers. With pressure cookers, I can't say that the nutrition in meat and bones is fully stewed!
Step 1 . Wash and prepare iron rod yam
Step 2 . Cut into small diagonal sections
Step 3 . Stew the bones for 1 hour, then add scallions, garlic cloves, yam slices, and 15 goji berries. (Yam has been submerged in canned soup by me)
Step 4 . If you find that the oil in the bone soup has decreased or even feel that there is not much oil after adding yam, add two spoons of vegetable oil and continue to stew for 15-20 minutes, and add an appropriate amount of salt. Turn off the heat and let it simmer for two minutes before starting to eat
Step 5 . Soak the spine in water for half an hour and wash it clean. Put it directly in a clay pot and let it boil - remove the foam - add seasoning box and ginger - stew for 40 minutes. Add dark soy sauce, light soy sauce, and sugar (as this step is similar to the sauce flavored pork ribs in my recipe, it will not be repeated)
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