(1) Material: 7 small crucian carp, appropriate amount of water, appropriate amount of onion, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of cooking wine and appropriate amount of salt.

(2) Practice: Scaled crucian carp, washed and marinated in cooking wine for a while. Cut the onion, slice the ginger, peel the garlic, and put it in a big bowl with the pickled crucian carp. Add a proper amount of water and a little salt, and stew in a saucepan for 1-2 hours. Cook out of the pot. Take out the onion and sprinkle with chopped green onion.

2. Black bean bone soup

(1) material: pork bone 400g, black beans 150g, astragalus 10g, rice vinegar 5g, salt 1 spoon, onion 1 root, and carved wine 10g.

(2) Practice: Wash the barrel bones with hot water and put them into an electric pressure cooker; Soak black beans in advance until the epidermis cracks, and wash them. Add enough water into the pot, add black beans and astragalus; Add a proper amount of carved wine to remove fishy smell. Adding a proper amount of rice vinegar will help the calcium in the bones to dissolve, and also help the black beans to be softer and rotten. Choose the soup mode after putting it away; After cooking, season with salt and simmer for a few minutes. Remove and sprinkle with chopped green onion.

3, seaweed soup

(1) material: kelp 100g, sparerib 500g, salt 1 tablespoon, onion 1 tablespoon, 2 slices of ginger, star anise 1 tablespoon, aged vinegar 1 tablespoon, 2 tablespoons of cooking wine.

(2) Practice: put the ribs in a pot and blanch them with cold water, then wash them after bleeding. Put onion, ginger slices and star anise into an electric casserole. Add ribs, cooking wine and vinegar, add hot water, and simmer for 2 hours. Stew until the ribs are soft and rotten, add marinated kelp and salt and stew for another 20 minutes. Add a little coriander, and the nutritious and delicious kelp sparerib soup is ready.