Yam and Black Fungus Pork Rib Soup Exclusive

Name: Yam and Black Fungus Pork Rib Soup Exclusive
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 section Chinese yam; 475 g spare ribs; 5 g Black fungus; to taste cooking wine; to taste Salt; to taste chicken essence

A hearty pressure-cooked pork rib soup with tender hunks of Chinese yam and chewy black fungus, yielding a clear, wholesome broth with contrasting soft and springy textures.

45 minNewMedium Soups Boil Light

Instructions

1
Ingredients: Chinese yam.
2
Pork ribs (washed and blanched).
3
Black fungus (soaked and cleaned).
4
Wash the Chinese yam and peel it.
5
Place it on the cutting board and cut it into rolling knife pieces, set aside for later use.
6
Put the blanched spare ribs into a pressure cooker, add an appropriate amount of water, and add an appropriate amount of cooking wine.
7
Cover and cook for 10 more minutes, then turn off the heat.
8
Then, after braising until the steam is gone, open the lid, add the black fungus and chopped Chinese yam, stir once, turn on the heat and bring to a boil, and cook for about 3–4 minutes.
9
Then, add an appropriate amount of salt and chicken essence to season, and it's ready.