1. Soybean and pork ribs soup. Ingredients: 500g pork short ribs, appropriate amount of soybeans. Accessories: appropriate amounts of ginger, chicken essence, salt, and vinegar. Method: Soak the soybeans in water for 1 hour, remove and wash them and set aside. Fill a pot of cold water and add ginger slices to remove the smell. After the fire comes to a boil, add the ribs and cook for a few minutes. Remove the ribs from the water and set aside. Fill a pot of water in the pressure cooker, add ribs, soybeans, and shredded ginger, cover the lid and start cooking, usually for more than 40 minutes. Finally, open the lid and pour in salt to taste. After another 3 minutes of simmering, you can start the pot and drink the soup.

2. Peanut pork ribs soup. Ingredients: 300 grams of pork ribs, appropriate amount of peanuts. Accessories: salt, ginger, cooking wine, chopped green onion. Method: Blanch the pork ribs, bring to a boil, add a few slices of ginger, drop two spoons of cooking wine, skim off the foam, and continue cooking for about 10 minutes. Wash the peanuts, put them into the pot, cover the lid, cook on high heat for 25 minutes, simmer for 10 minutes, add chopped green onion, salt and season to taste.

3. Lotus root and pork ribs soup. Ingredients: 300g pork ribs, 300g lotus root. Accessories: 2 chives, 1 piece of ginger, 1 tablespoon of cooking wine, 1 teaspoon of pepper, 2 teaspoons of refined salt, 1 teaspoon of MSG. Method: Wash the ribs and cut them into 3 cm long sections. Scrape off the rough skin on the lotus root surface, cut into pieces, and wash. Wash the ginger and cut it in half. Put an appropriate amount of water in the pot, add half a piece of ginger, chives, and cooking wine. After boiling, add the ribs, drain the water, and take it out for later use. Put the wok on the fire, add water, add the ribs, half a piece of ginger, and chives, bring to a boil over high heat, remove all the foam, then reduce to low heat and simmer for about 20 minutes. Pour the lotus root, pork ribs and soup into the casserole and simmer for another 30 minutes. Remove the ginger and chives and add refined salt, pepper and MSG.