1. Material: 500g of big ribs, fresh mushroom soup 100g, and tomatoes 100g.

2. Accessories: Jiu Shao 15g, refined salt 5g and monosodium glutamate 3g.

3. Practice: pat each big sparerib loose with the back of the knife, then break the bone marrow, and then add Shaoxing wine and salt to marinate 15 minutes. Add boiling water to the vessel, add ribs, skim the foam, add wine, simmer for 25 minutes, add mushroom soup, simmer for 8 minutes, add monosodium glutamate to taste, add diced tomatoes, and bring to a boil.

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Pork ribs refer to the ribs and spines left by pigs, cows, sheep and other animals after removing meat, with a small amount of meat attached to them. Common spareribs in general families include soy sauce spareribs, braised spareribs, sweet and sour spareribs, braised spareribs and so on.

Generally speaking, whenever we mention ribs, we mean ribs. The ribs are delicious, not too greasy. Besides protein, fat and vitamins, ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.

Small ribs refer to the ribs near the abdomen of pigs. There are ribs on it, and the meat layer of small ribs is very thick with white cartilage. Suitable for steaming, frying and baking, but chopped into small pieces.