The practice of stewing ribs in winter is completed. What is good for stewing ribs in winter?

Ingredients: 7 candied dates, 0/00g yam/kloc, 300g stone sparerib (pig's hind leg bone).

Seasoning: broth, yellow wine, salt.

Exercise:

1. Wash and cut yam, wash and cut ribs, and blanch in boiling water for later use;

2, meat soup, candied dates, yam, ribs, rice wine into the casserole, boil over high fire, skim the floating foam, simmer for 3 hours, stew until the ribs are crisp and rotten, and season with salt.

Efficacy: invigorating spleen and stomach, nourishing body, solidifying essence, nourishing yin and marrow, tonifying lung and benefiting qi. Not suitable for people with diarrhea.

Second, stewed ribs with mussels.

Ingredients: 350g ribs, 50g mussels.

Seasoning: clear soup, salad oil, monosodium glutamate, salt, yellow wine, ginger slices and onion segments.

Exercise:

1, wash the small ribs, cut them into small pieces, blanch them in boiling water, wash the mussels, soak them in boiling water, wash them, put them together in a big bowl and steam them in a cage;

2. Heat the oil pan, add the ginger onion, stir fry, pour the clear soup, ribs, mussels and yellow wine, boil over high fire, skim off the floating foam, then add salt and monosodium glutamate, pick out the ginger onion and pour it into the soup bowl.

Efficacy: strengthen bones and muscles, tonify kidney and replenish essence. Regular consumption can resist aging, improve eyesight, moisten five internal organs and benefit qi.