The general yam is a long strip of unbranched knots, while Hubei Huanggang Wuxue Bergamot yam resembles a palm or horseshoe, and the government seat of the ancient Wuxue (Guangji) is Meichuan, Meichuan has been known as the "Buddha Country", Buddhist culture has a long history, the famous Four Ancestors Daoxin is from here, it is said to be "Zen Buddhism Four Ancestors Daoxin" carefully cultivated, because the shape resembles the palm, so it is called "Bergamot Yam".
Wuxue bergamot yam meat is tender white, fine tissue, taste fragrant and sticky, sticky but not greasy, excellent taste, with yam and ribs, fish heads, beef and other soup, unique taste, sticky aroma. It is not only a vegetarian dish, but also a good ingredient with meat. Or simmered soup, or braised, or boiled, or stir-fried with meat, can be meat or vegetarian, or salty or sweet. After October every year, in the eastern Hubei region, whether it is a banquet in a hotel, a hotel, or a family celebration, it is inseparable from using yam to make various dishes. Wuxue people in a foreign land, every Spring Festival, the family eats authentic Wuxue bergamot yam, which will definitely arouse a deep attachment to Wuxue's hometown.
The method of stewing ribs with yam is also very simple, so let's introduce it:
Ingredients: ribs, yam, ginger, peppercorns, large ingredients
Directions: Blanch the ribs and set aside, wash and peel the yam and cut into pieces.
Add plenty of water to the soup pot and add the ribs, yam, and ingredients. Bring to a boil over high heat. Skim off the surface foam. Reduce heat and cook for 60 minutes until the ribs are soft and rotten, add the right amount of salt.