Cold Dishes

Ham Yam Paigu Decoction

Southerners have a high demand for soup, vegetarian soup is light and tasteless, and shepherds soup needs mellow but not greasy. Therefore, when making soup, they pay attention to the collocation of food, the use of condiments and the control of fire. I was born and raised in the south, so I inherited the Southernersattitude towards soup, but this attitude was severely challenged at the beginning of my marriage as a woman. For the first time, I gave Lao Guo stewed chicken soup, which was born in the north and grew up in the north. The product tasted very good. Who knows this man could not help but say that he took up a bottle of mineral water and poured it in. Then he added, “Its too thick to drink!” I couldnt stop it. I watched a pot of good soup destroy in an instant.

Food Material List

  • 1 Spareribs 500g
  • 2 Chinese yam 1 roots
  • 3 Ham 80g

Operational steps

  • 1 Remove the spareribs and rinse off the foam with clean water, then put them into the boiled water stew.

    Ham Yam Paigu
  • 2 Add ham cut into 2 cm square to the pan. After the fire is boiled, skim off the foam again.

    Ham Yam Paigu
  • 3 Add onion, ginger and Codonopsis pilosula.

    Ham Yam Paigu
  • 4 Add appropriate amount of Shaoxing wine, change the small fire at the same time, cover the pot and simmer for half an hour. Add wolfberry and simmer for half an hour.

    Ham Yam Paigu
  • 5 Add the peeled yam and cut into hob pieces. After the fire is boiled, change to medium water. Stew the yam until it is ripe. Add salt and chicken essence to season it.

    Ham Yam Paigu


1. Its better to use cold water when making spareribs. With the increase of water temperature, the blood in spareribs can be extruded as much as possible.
2. The fat content of yam is almost zero. It can absorb the fat of meat and make the soup mellow and not greasy.

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