You can make sturgeon, dragon tendons and pork ribs in a pot. Ingredients: salt, cooking wine, green onions and ginger, pork ribs, scallops, sturgeon tendons, steps

1. Wash the pork ribs, boil water in a pot, add cooking wine, bring to a boil, add the ribs and blanch water. 2. Drain the water from the blanched pork ribs and set aside for later use. Return to the pot, add the blanched pork ribs, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.

3. In the gap between cooking ribs, process the dragon tendons. Rinse the thawed dragon tendons, cut them into sections, put in another pot, add water, green onions, ginger, and cooking wine, bring to a boil over high heat, and add the dragon tendons. Quickly blanch and set aside.

4. The ribs have been stewed for 30 minutes. Add the dragon tendons, bring to a boil over high heat, then turn to low heat and simmer for an hour.

5. Wash and slice the winter bamboo shoots for later use.

6. Put the bamboo shoot slices into the dragon ribs that have been stewed for an hour, stew for 10 minutes and then add the scallops. After boiling again, season with salt

7. This At this time, the dragon tendons have basically become transparent. Add a small amount of MSG before serving, take it out, sprinkle with chopped green onion and serve.