Spanish olive rib soup
Traditional Chinese medicine believes that olives are sweet and warm, have the effect of clearing heat and detoxifying, relieving cough and phlegm, moistening the lungs, and the climate is cold and dry in winter, so it is advisable to drink more soup. Make olive pork rib soup, using Spanish green olives, its rich nutritional value can be called YYDS, and boiling soup with pork ribs can release its nutritional value to the maximum.
Recipe for Spanish olive rib soup
Step 1
Prepare ingredients for later use: 800 grams of pork ribs, appropriate amount of Spanish green olives, 1 piece of ginger, 1 green onion knot, 2 red dates, wolfberry, white beans, black beans, barley and other nourishing stew ingredients for later use.
Step 2
Wash the red dates, goji berries, white beans, black beans, barley and other ingredients and set aside. Soak 30 minutes in advance.
Step 3
Wash the ribs, put cold water in a bowl, add an appropriate amount of water, add 3~5 slices of ginger and 1 green onion, 1 tablespoon of cooking wine, and blanch over heat.
Step 4
Remove the blanched pork ribs, rinse them with cold water, foam them and set aside.
Step 5
Put all the ingredients such as ribs, Spanish green olives, red dates and goji berries in the saucepan.
Step 6
Add enough water at one time. Cover and simmer for at least 1 hour. Let the ingredients fully release their nutrients and flavors during the simmering process.
Step 7
For the stewed green olive pork rib soup, just add a little salt.
Step 8
The finished soup is not greasy and has a sweet taste. The effect of Spanish green olives on moistening the lungs and relieving cough is fully released during the stewing process, and you must drink more green olive pork rib soup in dry climates.
Cooking tips for Spanish olive rib soup