Materials: one kilogram of ribs, a handful of watercress. Seasoning: a tablespoon of wine, a teaspoon of salt.

How to do: clean ribs, first hot to remove blood, rinse foam, add 15 cups of boiling water to boil, add a tablespoon of wine, change the heat Cai Yangcai first picked off the young leaves, the stalks cleaned, put into the ribs to cook together, clean the young leaves and standby. When the ribs are cooked, pick off the stalks, add salt to taste, and put in the watercress leaves to cook and serve.

Highlighted tips: The flavor of this soup is the ribs stewed for a long time after the aroma of bone and watercress, so the ribs do not need to use too thin or too thick layer of meat parts, thick bones or ribs can be. Sienna stalks first stewed out of the flavor before picking out, and then put the young leaves, so that the soup retains the flavor of vegetables, but also can eat green vegetables, if together into the pot, the leaves will turn yellow after a long time cooking.

2. Vegetable rib soup

Materials: one catty ribs, cabbage half, tomato two.

Seasoning: three tablespoons of flour, half a tablespoon of salt, a cup of water, a little pepper.

How to do it: Blanch the ribs, remove the blood, rinse out the foam and cook in boiling water, reduce the heat and cook for half an hour. Add cabbage and ribs with the burn, to be soft and then put tomatoes. Another two large sub-tuning flour, slightly yellow, slowly add water and stir-fry into a paste, into the spare ribs soup to boil, and then add salt to taste. When the vegetables ribs are soft and fragrant, turn off the heat, sheng out, sprinkle a little pepper, can be served.

Highlighted tips: roasted pork ribs in soup to the rib is better, the meat layer is thin but leaner, less oil, tender taste, the price is cheaper than the small rows. Cabbage should be burned to rotten to taste, but not cut too small pieces, torn into pieces by hand, by the fire to cook the soft taste is better