Five-Finger Milk Pork Rib Soup

Name: Five-Finger Milk Pork Rib Soup
Yield: 4 servings
Cuisine: Soups
Ingredients: to taste Five-Finger Milk; to taste spare ribs; to taste Chinese yam; a few slices Ginger; a few pieces red date; to taste Salt

A Cantonese-style herbal pork rib soup simmered with wild ficus hirta root and ginger, prized for its fragrant, coconut-like aroma and clear broth.

0 minNewMedium Soups Other Other

Instructions

1
The 5-yuan Five Finger Milk I bought is fresh, dug from the wild mountains by villagers. I couldn't use it all at once, so I divided it into three times. Because it is wild, the taste is especially strong, so you don’t need to use much.
2
Boil water and blanch the ribs.
3
Clamp it and put it into the soup pot.
4
Clean with milk.
5
Prepare a few slices of ginger.
6
Put the pork ribs, Five-Point Milk, and ginger into a soup pot, add water (the amount of water depends on the amount of ingredients), bring to a boil over high heat, then turn to the lowest heat and simmer slowly.
7
Peel and cut the yam. I usually have it peeled when I buy it.
8
When the ribs are almost tender, it depends on your preference. I usually cook them for more than an hour and a half because I like the ribs to be quite soft and tender. Add the yam and red dates, a bit of salt, and continue simmering on low heat until the yam is cooked to your liking. You can taste it during the process.