1. Rinse the ribs with warm water.

2. Brush the winter melon skin with a toothbrush, cut the winter melon skin into long strips, and cut the winter melon into pieces.

3. First, press the ribs with a pressure cooker (ribs are optional).

4. Put the meat and skin of wax gourd into the pressed sparerib soup, press 10 minute, and decompress with slow fire.

5. Season with a little salt when cooking.