Thursday, April 22, 2010

Huai Shan Soup

4 pieces pork ribs
I stalk fresh Huai Shan (Dioscorea)- peeled and cut into big cubes
handful of yu zhu (polygonatum odoratum)
handful of gou ju zhi (wolfberries)
2 slices of ginger
salt to taste
1 pot water

  1. Parboil the pork ribs and transfer to a slow cooker.
  2. Bring a pot of water to a boil.  Transter the boiling water to the slow cooker.  Add ginger slices, huai shan and yuzhu.  Switch to high heat and cook for 5 hours or if on low heat for 8 hours. 
  3. Before serving, add some wolfberries and sprinkle some salt to taste.