Exclusive Pork Rib and Kudzu Root Soup

Wash the spare ribs and drain the water.

Peel the kudzu root and slice it.

Put the pork ribs and ginger slices into cold water, bring to a boil, skim off the blood foam and impurities, and continue boiling on high heat for five minutes.

Simmer on low heat for an hour and a half, then turn off the heat and add salt to taste. If your teeth are strong, just simmer for forty-five minutes to an hour. At this time, the ribs have the best flavor, retaining the meat taste while being relatively tender and elastic. Ribs cooked for an hour and a half will fall off the bone, and the meat flavor is not as strong, but they are suitable for the elderly and children.