Straw Mushroom, Tofu and Pork Ribs Soup: Ingredients: 250g of ribs, 200g of straw mushroom, 1 piece of tofu, appropriate amounts of ginger slices, salt, soy sauce and cooking wine. Method: Cut off the stems of straw mushrooms, boil them in a pot of boiling water for 2 minutes, remove and drain. Rinse the tofu and slice it into slices. Chop the ribs into large pieces, add soy sauce, cooking wine, and salt, mix well, and marinate for a while. Wash the ginger slices and pat them loosely. Put an appropriate amount of water in the pot, bring to a boil over high heat, add straw mushrooms, ribs, tofu and ginger slices, simmer over medium heat for 30 minutes, add a little salt to taste and serve.

Chestnut and Corn Pork Ribs Soup: Ingredients: 400g pork ribs, 100g chestnut, 100g corn, 5g wolfberry, appropriate amount of salt. Method: Shell, peel and wash chestnuts. Wash the corn and break it into 3~4cm long pieces. Boil the pork ribs in a pot of boiling water and take them out, wash off the blood foam and set aside. Add water to the pot, add chestnuts, corn, pork ribs, and wolfberry. Bring to a boil over high heat, then turn to low heat and simmer for 2 hours. Add salt to taste when taking out of the pot.

Yam and seaweed tube bone soup: Ingredients: tube bone, ginger, scallions, cooking wine, star anise, yam, bone soup, seaweed, salt, white vinegar, coriander, sesame oil. Method: Chop the tube bones, buy them and wash them, put them in a pot, add enough water, crushed ginger, scallions, cooking wine, boil over high heat for 5 minutes, remove the foam, and wash. In the electronic clay pot, put the drumsticks, add water to cover, green onions, ginger and star anise, and simmer over slow heat for four hours. Peel the yam, wash and cut into pieces. Take another pot, add half water and half bone broth, bring to a boil, add yam cubes, tube bones, seaweed, bring to a boil over high heat, add salt and white vinegar, turn to medium heat and simmer until the yam is cooked. Add coriander, sesame oil, and remove from pan.

Soybean ribs soup: Ingredients: 250g pork ribs, 150g soybeans, appropriate amounts of salt, sugar, rice wine, soy sauce, ginger slices and clear soup. Method: Wash the soybeans and fry them over low heat. Clean the pork ribs, chop them into 3 cm long sections, blanch them in a pot of boiling water, take them out and wash them with cold water. Add clear soup to the casserole, add soybeans, pork ribs, ginger slices, add rice wine, soy sauce, and white sugar. Bring to a boil over high heat and skim off the foam. Reduce heat to low and simmer for 2 hours until the soybeans are crispy. Season with salt. Serve.

Pork Ribs and Corn Soup: Ingredients: 500 grams of ribs, 3 corns, appropriate amounts of salt, MSG, and sesame oil. Method: Wash the ribs, boil them with hot water to remove the blood, remove, wash and drain. Wash the corn and cut into sections and set aside. Put the ribs and corn into the pot, add an appropriate amount of water, add salt, monosodium glutamate, and sesame oil. Bring to a boil, then change to medium heat and simmer for 5 to 8 minutes. Then put it into a thermal pot and simmer on low heat for 2 hours.

Lianggua and Spare Ribs Soup: Ingredients: 400g of pork ribs, 500g of Lianggua, appropriate amounts of garlic, salt and MSG. Method: Wash the melon and cut into large pieces. Remove the garlic. Wash the ribs, cut them into pieces, put them into a pot of boiling water and cook for 10 minutes. Take out the cold water, wash them again, and add a little salt to taste. Pour an appropriate amount of water into the soup pot and bring to a boil. Add the melon, ribs and garlic. After boiling, simmer over low heat for 2 hours. Add salt and MSG to taste.

Pork Ribs, Barley, and Cucumber Soup: Ingredients: 400 grams of pork ribs, 250 grams of old cucumber, 75 grams of barley, 3 candied dates, 1 corner of tangerine peel, and appropriate amount of salt. Method: Wash the cucumber and cut into long sections. Rinse barley and clean. Soak the tangerine peel in warm water and rinse. Wash the spareribs, cut them into sections, blanch them in a pot of boiling water and remove them, then wash away the blood. Put the ribs, cucumbers, barley, candied dates, and tangerine peel into a pot of boiling water, simmer for 3 hours, and season with appropriate amount of salt.

Pork Ribs and Mushroom Soup: Ingredients: 500 grams of large pork ribs, 100 grams of fresh mushroom soup, 100 grams of tomato slices, appropriate amounts of Shaoxing wine, salt, and MSG. Method: pat the large ribs loosely with the back of a knife, break the bone marrow, add Shaoxing wine and salt and marinate for 15 minutes. Add water to the pot and bring to a boil, add large ribs, skim off the foam, add Shaoxing wine, simmer for 25 minutes, add mushroom soup, simmer over high heat for 8 minutes, add MSG to taste, add tomato slices and bring to a boil.

Relieving Summer Pork Ribs Soup: Ingredients: 250 grams of pork spine, 250 grams of bitter melon, 250 grams of pineapple, appropriate amounts of ginger, green onion, salt and cooking wine. Method: Wash the bitter melon, remove the flesh and cut into strips. Cut the pineapple into thick slices, soak in salt water for 5 minutes and remove. Wash the green onion and ginger, cut the green onion into sections and slice the ginger. Cut the pork spine into pieces, blanch it in a pot of boiling water, remove and wash.

Put all the ingredients into a casserole, add an appropriate amount of water, bring to a boil over high heat, simmer over low heat for 1.5 hours, and add salt to taste.

Pumpkin, Red Date and Pork Ribs Soup: Ingredients: 500 grams of pork ribs, 700 grams of pumpkin, 8 red dates, 25 grams of jujube, appropriate amounts of ginger and salt. Method: Peel and flesh the pumpkin, wash and cut into thick pieces. Put the ribs into a pot of boiling water and cook for 5 minutes, remove and wash. Wash the red dates and remove the core. Wash the pillars and soak them in water until soft. Put an appropriate amount of water in the pot and bring to a boil. Add the ribs, bamboo shoots, pumpkin, red dates and ginger and bring to a boil. Simmer over low heat for 3 hours and add salt to taste.

Yam and pork ribs soup: Ingredients: 500 grams of pork ribs, 200 grams of yam, 50 grams of carrots, 5 grams of wolfberry, appropriate amounts of ginger, cooking wine, white vinegar, and salt. Method: Wash the ribs, blanch them in boiling water to remove any blood stains, remove and wash them, and set aside. Cut yams and carrots into hob pieces. Rinse the pot, add water and bring to a boil. Put the ribs, ginger and cooking wine into the pot. Bring to a boil over high heat. Turn to low heat and simmer. Add white vinegar. After cooking for 1 hour, add yam, carrots and wolfberry. Cook over low heat again. Half an hour, season to taste.

Apple and Sydney Pork Ribs Soup: Ingredients: 400 grams of pork ribs, 50 grams each of apples and pears, 20 grams of red dates, and 10 grams of almond slices. Method: Wash the ribs, simmer in a pot of boiling water for 1 minute, and skim off the blood. Wash the apples and pears separately, peel them, and cut them into pieces of the same size. Put water in the pot, add the ribs, apple chunks, pear chunks, red dates, and almond slices. Cook on high heat for 20 minutes, then turn to low heat and simmer for another hour.

Pork Ribs and Winter Melon Soup: Ingredients: Spare ribs, winter melon, refreshing and cooling. Method: Put half a pot of water in the pot, bring to a boil, blanch the ribs in the boiling water, remove the blood foam, and then rinse with cold water. This is to ensure that the soup is clear. Add salt, cooking wine, ginger slices, and rock sugar to the prepared ribs, and put them into a stew bowl together with Qingbu Liang. Steam over low heat in a steamer for an hour. Then add winter melon cut into small pieces and steam for half an hour. Serve. .