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Ingredients: 250 grams of ribs, 3 grams of black fungus (dried), 50 grams of burdock, 25 grams of ginger
Seasoning: 1 pip of salt
method:
1. Peel and slice burdock and soak in water; black fungus is soaked and washed and torn into small flowers.
2. Wash and cut the ribs, blanch in boiling water for 3 minutes to remove the blood foam, fish out and rinse with clean water and drain for later.
3. Start another pot, simmer the ginger slices after heating, after simmering, turn the heat to high, add the ribs and stir-fry a few times.
4. Add water and simmer for 10 minutes, then add black fungus and burdock, cook until the ribs are cooked, add salt to taste and eat while hot.
**Burdock is a vegetable that is used in soup with ribs and fungus to boost immunity and help postpartum mothers recover. **If you have simmered ginger slices, you can skip the step of sautéing ginger, and directly stew the blanched ribs with ginger slices and water. **Don't waste the remaining ribs in the soup, you can eat it with a little light soy sauce