Fresh Ginseng and Chinese Yam Rib Soup-You Are Foodie

By Kevin
89

Fresh Ginseng and Chinese Yam Rib Soup

Autumn and winter are nourishing seasons. Fresh ginseng is indispensable. It can not be used to replenish qi. It costs less. It is simple and tastes fresh, sweet and refreshing!The soup of fresh ginseng and yam chops is not bitter, sweet and sweet, and has the fragrance of ginseng, not greasy, recommended!

Main Ingredients

Auxiliary Ingredients

Ruoqiang Grey Jujube 1
Ningxia red wolfberry appropriate amount

Seasonings

Chicken essence appropriate amount
salt appropriate amount

In the last ten minutes, cook the soup with high fire to make it thicker and more fragrant.

Step 1 . Take an 8-year-old fresh ginseng, about 50g.

Step 2 . Clean the soil with a disposable toothbrush, and cut off the reed head.

Step 3 . Put them in the casserole together with the pork chops with blood removed from the pot under cold water.

Step 4 . Add water, throw 1-2 Ruoqiang grey dates, boil over high heat, and cook over medium low heat for 1 hour.

Step 5 . Pour in the peeled loessial soil, iron stick and yam, and continue to cook over high heat for 15 minutes.

Step 6 . Season with salt and chicken essence, sprinkle with red wolfberry.

Step 7 . Here we go!

Step 8 . Try a bowl.

Step 9 . The loessial soil, iron stick and yam powder are waxy and delicate, and melt in the mouth.

Step 10 . The loessial soil, iron stick and yam pot is not easy to disperse. It has a good shape, but the entrance is very delicate and pink, excellent!

Step 11 . This soup can be drunk when fresh ginseng comes into the market in autumn and winter, so you don't need to worry about getting angry.

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