Chong-Cao Sparerib Soup
①600g. sparerib ② 15g. Chinese caterpillar fungus (Dong Chong Xia Cao); 10g. fruit of Chinese wolfberry; 8 red dates; 1 ginger.
(A) 2 tbsp. rice wine; proper salt.
①Rinse spareribs and blanch in boiling water. Rinse herbage. Soak red dates. Rinse and slice ginger.
②Put water and all the ingredients in pot to cook with high heat. After boiling, turn to low heat to stew for 1 hour. Add seasoning (A).