1. Winter melon and pork ribs soup: Ingredients: Spare ribs, winter melon, onion and ginger. Method: Wash the pork bones, put water in a pot and boil the pork chops to simmer the bleeding water, skim off the foam, take out the pork ribs and set aside. Peel the winter melon, wash and cut into pieces. In another pot, add aniseed, green onions, ginger slices and Sichuan peppercorns and bring to a boil. Then put the cooked ribs back into the pot and bring to a boil over high heat. Then turn to low heat and simmer for half an hour. Then add the winter melon cubes, add an appropriate amount of salt and cook for 15 minutes. Add chicken essence and coriander segments, add a few drops of sesame oil and serve.

2. Spare Ribs, Lotus Seeds and Huaishan Soup: Ingredients: Two 500g corns, one carrot, 100g fresh lotus seeds, about 400g fresh Huaishan, about 350g one sparerib. Method: Blanch the pork ribs and set aside. Peel and cut the yam and carrot into sections, cut the corn into sections, and soak the lotus seeds in water for a while. Pour water into the clay pot, and when it boils, put all the ingredients into the pot. After boiling over high heat, turn to medium heat and simmer for an hour until the lotus seeds are rotten.

3. Corn, Lotus Root and Pork Ribs Soup: Ingredients: pork keel, fruit corn, lotus root. Seasoning: salt, appropriate amount of chicken essence, vinegar (1-2 grams). Steps: Peel the lotus root and cut into large pieces. Wash the corn and cut into pieces. Wash the keels, put them into a pressure cooker, add a little vinegar, add water and bring to a boil (do not open the valve). After the water boils, remove the blood and foam from the pork ribs. Pour the corn and lotus roots into the pot, turn on the valve and bring to a boil over high heat, then turn to medium-low heat and cook for 15-20 minutes. After cooling, add salt and chicken essence to taste.