Purchasing: I pass by the supermarket after work to buy a piece of melon about a catty, ribs about half a catty (let the butcher cut it into small pieces for me), and just a little onion and ginger.

Preparation: If the casserole is newly bought, it is best to soak it in the basin for half an hour, then decorate it with water and cook it on the stove with low heat. This will prevent the casserole from leaking.

Cooking: Wash the ribs, blanch them with boiling water, and then rinse the blood bubbles with cold water. Put half a pot of water in the casserole, and cook the ribs, onions and ginger together. First, cook the casserole with a small torch (the big hot pot is easy to crack when it is cold), then boil it with high fire and stew it for half an hour. Never put salt at this time. While stewing the ribs, arrange the time as a whole, wash the wax gourd, peel it and cut it into small mahjong tiles.

Watch TV and wait for ribs to stew. Then add salt and wax gourd and cook for ten minutes, and the wax gourd will become transparent. Looking at the pot at this time, the soup is easy to spill and dirty the stove. Turn off the fire and eat.

2, corn sparerib soup

Ingredients: corn and pork chop.

Seasoning: onion, ginger

Production method:

1. I chose pork chops because I can eat both soup and meat, and I don't need to spend too much time stewing soup. Cut the ribs into any length.

2. Peel and shred the corn and cut it into small pieces. Cut a piece or two of ginger. Onions are knotted.

3. Put the meat into the pot, add water to boil, roll, boil and bleed, and pour water. Put water in the casserole, ribs in the pot, ginger and onion in the pot together, drop a little white wine, light it, boil the casserole water, turn to low heat and cook for about 30 minutes, then add corn and stew together for 10- 15 minutes. After cooking, take out the ginger slices and onion knots and add some salt to taste.

If you add two small pieces of angelica head (slices) to the soup, angelica is a warm medicine with the effect of tonifying deficiency and nourishing blood. The smell of corn is mixed with the smell of broth, and there is a little special smell of angelica, which is very unique!

3. Radish and corn are happy from now on

Raw materials: ribs (preferably ribs); One or two corns, one or two white radishes (depending on the size of the soup container and the strength of the diners); Horseshoe (that is, water chestnut) is free, depending on personal hobbies and seasons; Onions.

And casserole.

Chop the ribs into small pieces, wash the corn, peel and slice the white radish, peel and cut the horseshoe in half, and cut the shallots into chopped green onion for later use.

Prepare a casserole, add ribs, corn and water chestnut, and boil with water. After the soup is boiled, it will take about 40-60 minutes to turn to low heat, depending on personal preference, so that the sweetness of corn has been mixed with the meaty taste of ribs and it has begun to spread unscrupulously.

When the pot is ready, add the radish slices and salt. Cover the pot, cook for ten minutes, sprinkle with chopped green onion, turn off the fire, and take the soup out of the pot ~

Advantages of this soup: 1, simple operation, as long as the materials are washed and put on the fire, you can basically give up.

2, beautiful color, golden corn, transparent radish, snow-white horseshoe, green chopped green onion, eye-catching.

3. The ribs are delicious. Corn and radish make the ribs taste less greasy. When the ribs are cooked to the bone, they are almost instant in the mouth, and they are quite delicious when dipped in soy sauce.

4. Agrocybe aegerita ribs soup

Ingredients: 500g ribs, Agrocybe aegerita 1 bar, 5 or 6 red dates, 3 slices of ginger, soy sauce and sugar cooking wine.

Exercise:

1) Wash the ribs and use kitchen paper to absorb water. After washing Agrocybe aegerita, remove a little root.

2) Heat oil in a wok, stir-fry ginger slices, and then stir-fry ribs. Add 1 tsp sugar to the ribs and stir fry. 2 tablespoons cooking wine, stir fry. 1 tablespoon soy sauce and soy sauce, stir fry.

3) Then transfer the ribs to a medium casserole. Add Agrocybe aegerita, add water until the pot is full, then turn to low heat and remove floating impurities.

4) After simmering for 20 minutes, add red dates and stew for 20 to 30 minutes.

Cooking experience:

* If the red dates are put too early, they will be stewed, which will cause a lot of impurities floating in the soup and make the soup too sweet, so put them later.

Stir-frying can make meat more fragrant than stew.

This soup is rich and sweet, full of meat, and has the unique mushroom flavor of Agrocybe aegerita, which is very suitable. If you like something heavy, you can also add salt, so you can pour rice.