Description:The style of cooking is classified: Sichuan Cuisine | Stew the soup | Weight-reducing recipe Taste: Salty and fresh Make the difficulty: Ganish food (intermediate) Make time: 10 minutes The materials: Pig's sparerib (arrange greatly) 500 grams Condi... Sparerib soup of soya bean

• The style of cooking is classified: Sichuan Cuisine | Stew the soup | Weight-reducing recipe
• Taste: Salty and fresh
• Make the difficulty: Ganish food (intermediate)
• Make time: 10 minutes

• The materials: Pig's sparerib (arrange greatly) 500 grams
• Condiment: 50 grams of soybeans Date (do) 15 grams and Radix Astragali 5 grams of stem pith of the rice-paper plant and 5 grams of gingers and 10 grams
• The sparerib soup method of the soya bean:
• 1.,Clean pig's sparerib, it is in bulk to chop, put into boiling kettle and float and pull out;
  2,And then wash the blood foam with water, accuse of water of net blood;
  3,Soya bean, big date, ginger are cleaned;
  4,Clean Radix Astragali, stem pith of the rice-paper plant, wrap up a powder bag with the gauze;
  5,Add appropriate amount of water in the pan, put sparerib, soya bean, big date, ginger and powder bag;
  6,After boiling with the very hot oven, use the slow fire instead to boil for about 2 hours;
  7,Choose the powder bag, flavour with the refined salt.
• Note:
• This dish is rich in collagen, calcium, iron and many kinds of minerals, have efficiency such as benefit angry nourishing blood, open collateral channels, can enrich qi and blood weakly, enrich the calcium, treat anaemia, nourish delicacies in winter.