Autumn and winter tonic: bergamot yam pork rib stew

Hometown Workshop, 2015-07-14

The taste of bergamot yam is fragrant and rich, similar to iron stick yam, but its nutritional value is higher than that of iron stick yam, with spleen, lung tonic, kidney fixation, sperm and other effects, for autumn and winter to eat a big supplement food. Rich in a variety of vitamins, minerals and amino acids, it can regulate the body's lipid metabolism and effectively prevent the precipitation of blood lipids in the blood vessel wall. For women, yam has been regarded as a good product for inexpensive deficiencies since ancient times, which can be used to replenish the middle, nourish the qi, nourish the blood, and moisturize the skin, which is a good product for women's beauty and beauty.

Tips: 1. Yam skin sticking to the back of the hand is prone to allergies and itching. Therefore, the washed bergamot yam should be wiped clean with water, so that when the skin is shaved, it will not flow to the back of the hand. 2. In order to ensure that the boiled soup is clear and the taste is strong, the raw ribs must be blanched in advance to remove the blood foam impurities; before boiling, add enough water at one time, and do not add it in the middle. 3. Bergamot yam should be cut into slightly larger hob pieces, so that it can withstand a long time of boiling, too small pieces are easy to rot, bergamot yam is very sticky, the taste is similar to iron stick yam. 4. When boiling, always use the smallest fire core, so that the pot is kept slightly boiling from beginning to end, and the lid cannot overflow, so that the meat rotten yam glutinous soup is full of flavor.