How to make yam and barley spine soup

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  1.Rendering of the finished product.

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  2.Haha, let’s take a look at the finished product picture.

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  3. Prepare all ingredients.

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  4.Peel the yam, cut into large pieces with a hob and set aside.After cutting the yam, soak it in water and add a few drops of white vinegar and stir gently to prevent the yam from oxidizing and turning black.

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  5. Wash the pig spine several times with water to remove blood.

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  6.Clean the barley first and soak it in warm water for about 4 hours in advance.Wash the wolfberries in advance and set aside (no need to soak them in water).Please do not wash the candied dates.

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  7. Pour cold water into the pot and add the pig spine.When the water boils, add Add 1 tablespoon of cooking wine to remove the fishy smell.Continue boiling over medium-high heat for about 3 minutes.While boiling, use a large spoon to skim off the floating water.Remove the blanched pork backbone and place on a plate.Set aside.

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  8. Use a casserole filled with 2800ml of water (equivalent to 5 Kuangquan water drinks) amount), add barley, candied dates, and ginger slices in sequence.After the water boils, add the blanched pork spine.If there is any floating water left, continue to use a large spoon to remove it.Cover the pot and simmer on low heat for 1 hour.

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  9. Simmer over low heat for 1 hour, the soup becomes thick and white, add yam and wolfberry.(Leave 5 pieces for serving!)

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  10.Add the yam and adjust the heat to medium., after the soup boils again, reduce the heat to low and continue to simmer for 30 minutes.Finally add appropriate amount of salt to taste.

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  11. The weather is cool in autumn, let’s have a warm pot of tonic soup.! I am Shui Huaizhu, come to Xiangha and share the delicious food together!