1. Winter melon and pork ribs soup

Ingredients: half a catty of pork ribs, 1 catty of winter melon, salt and coriander.

Preparation method: 1. Cut the winter melon into cubes.

2. Blanch the pork ribs to remove the blood.

3. Boil the ribs with water until they are cooked, add winter melon and salt, cook until cooked, and sprinkle with coriander.

Features: This soup has a light taste and is good for clearing away heat.

2. Lotus root and pork ribs soup

Ingredients: 500 grams each of pork ribs and lotus root, 1 piece of ginger, salt, rice wine

Preparation method: 1. First flatten the lotus root with a knife to loosen the lotus root meat, then cut it into pieces, then marinate it with salt and set aside;

2. Put the cleaned and chopped spareribs directly into the Add cold water to the pot and bring to a boil, skim off the blood bubbles with a spoon, add a piece of beaten ginger, and when the pot is boiling, add the lotus root and stew together until cooked.

3. Adjust the saltiness according to your own taste. The stewed lotus root soup will have the sweet fragrance of lotus root.

3. Bitter melon and pork ribs soup

Ingredients: 500 grams of bitter melon, 400 grams of pork ribs, green onions, ginger slices, Shaoxing wine, salt, and appropriate amount of MSG.

Preparation method: 1. Remove the stems and pulp of the bitter melon and cut into pieces; wash the ribs and cut into small pieces.

2. Add an appropriate amount of water to the pot, bring to a boil, add the ribs and cook to remove the blood foam, remove and wash.

3. Heat the pot, add the pork ribs and water, bring to a boil over high heat, skim off the foam, add green onion slices, ginger slices and Shaoxing wine, switch to low heat and cook until the pork ribs are cooked. Add bitter melon and cook for about 10 minutes, then add salt and MSG to taste.

Microwave oven method: Add pork ribs and water, boil the soup over high heat for 6 minutes, skim off the foam, then add green onion slices, ginger slices and Shaoxing wine, then cook over medium-low heat for 20 minutes. When the ribs are cooked, add the bitter melon and first use high heat for 3 minutes, then medium-low heat for 10 minutes. Wait until the ribs are cooked before adding the bitter melon, otherwise the melon will fall apart easily; use chicken powder instead of MSG to taste better; this soup has a heat-relieving and antipyretic effect and is easy to make in the microwave, making it a great summer treat.

4. Taro pork ribs soup

Ingredients: 500 grams of pork ribs, 400 grams of taro, two slices of ginger, three slices of green onion, and one tablespoon of minced green onion. , 2 teaspoons of salt, 0.5 teaspoon of MSG, 0.5 tablespoon of cooking wine,

Method: 1. Peel and cut the taro into cubes; blanch the ribs in boiling water and remove.

2. Pour five bowls of water into the pot, first add the ribs, ginger slices, and green onion segments, bring to a boil, then simmer over low heat for about 15 minutes, remove the ginger slices and green onion segments, then add the taro and cook for about 15 minutes, pour in the cooking wine , add salt and MSG to taste, and sprinkle with chopped green onion. 5. Radish and pork ribs soup

Ingredients: One large white radish, small pork ribs

Method: 1. Cut the radish crosswise, each slice is about three centimeters thick, not too thin. Cut it in half again to form a moon shape.

2. Boil the pork ribs briefly in boiling water, then rinse them with cold water to remove oil and blood.

3. Fill the soup pot with water, put the ribs into the pot with cold water, add ginger slices, star anise, green onions, and a little cooking wine, and cook in a pressure cooker for 20 minutes

4. After 20 minutes, pour in In the soup pot, remove the foam and add the radish.

5. After another 20 minutes, add salt.

Note: 1. For soup, the ingredients are basically boiled under cold water, which helps the protein to fully dissolve into the soup. At the same time, do not add salt too early. Salt will also accelerate the coagulation of protein and affect the freshness of the soup. taste.

2. Add some vinegar to facilitate the precipitation of calcium. It is best to add white vinegar as it will not damage the color of the soup.

6. Kelp and pork ribs soup

Ingredients: 400 grams of pork ribs, 150 grams of kelp, green onions, ginger slices, Appropriate amounts of refined salt, rice wine, and sesame oil.

Preparation method: 1. Soak the kelp, steam it in a basket for about half an hour, take it out and soak it in water for 4 hours. After soaking it thoroughly, wash it and cut it into long cubes; wash the ribs. , cut along the bone with a knife, chop into sections of about 4 cm horizontally, boil them in a pot of boiling water, take them out and soak them in warm water and wash them clean.

2. Add 1000 grams of water to a clean pot, add ribs, green onions, ginger slices, and rice wine, bring to a boil over high heat, skim off the foam, and simmer over medium heat for about 20 minutes. Pour in the kelp pieces, boil over high heat for 10 minutes, remove the ginger slices and green onion segments, add refined salt to taste, and pour in sesame oil. Serve.

Features: The meat of this soup is rotten and fall off the bones, and the kelp is slippery. The whole dish is delicious and the soup is fresh.

Efficacy: "Ben Jing Fengyuan" says that pork has the effect of "tonifying the liver and benefiting blood".

"Suixiju Diet Spectrum" says that kelp has "the effect of treating skin tumors, scrofula, carbuncle, fistula and hemorrhoids". Therefore, stewing pork ribs with kelp can relieve the pain of patients suffering from systemic or localized skin itching mainly on the limbs.

7. Tomato and Spare Ribs Soup

Ingredients: 2 tomatoes, 600 grams of pork ribs, 1/4 cabbage, 2 coriander stalks, 4 large tomato sauces spoon, 1 teaspoon salt, 4 tablespoons gravy.

Method: 1. Wash the short ribs, scald them to remove the blood and then rinse. Boil 10 cups of water, add the short ribs and cook until tender.

2. Wash the cabbage, cut it into small pieces, add it to the ribs and cook together. Finally, add the diced tomatoes, tomato paste and salt to taste.

3. When all the ingredients are cooked and soft, add the gravy to thicken the gravy. When the soup becomes thick, turn off the heat and serve. Sprinkle in the chopped coriander and serve.

8. Choy Sum and Pork Ribs Soup

Ingredients: 2 cabbage sums (about 1 kg), 400 grams of pork ribs, 1/2 teaspoon of salt, coriander 1 piece

Method: 1) Wash the ribs, blanch them in hot water, remove the blood, pick up and drain.

2) Peel the cabbage and cut into pieces with a hob.

3) Put the ribs and cabbage into the pot, add water and heat.

4) After the pressure cooker starts to exhaust, change to low heat and heat for about 5 minutes, turn off the heat to exhaust, add salt to taste, sprinkle with chopped coriander and serve.

9. Carrot rib soup

In addition to vitamin A, carrots also contain certain sugar, protein and other nutrients, which can promote the production of hemoglobin, so it has It has the effect of nourishing blood; ribs can benefit the essence and strengthen bones. This soup has the effects of moistening dryness, nourishing yin, nourishing muscles and strengthening bones.

Ingredients: 250-300 grams each of carrots and pork ribs, 2 slices of ginger, appropriate amounts of cooking wine, salt, green onions, and MSG.

Preparation: Wash the carrots and pork ribs, cut them into pieces, and add appropriate amount of water. Put the pot on medium heat and simmer for about 2 hours. When it is out of the pot, add cooking wine, salt, ginger and green onion, cook for another 20 minutes, add MSG and serve. Other seasonings can be added according to personal preferences, such as rice vinegar, to make the calcium in the soup more easily absorbed.

Features: The pork bones are fragrant and the carrots are rotten. The meat and soup are very fragrant and delicious.

10. Carrot, potato and ribs soup

Ingredients: carrots, potatoes, pork ribs, salt, sesame oil, pepper

Method: 1. Wash and break the pork stick bones, wash, peel and cut the carrots and potatoes into pieces;

2. Set the pressure cooker on fire, add the clear soup and stick bones, and boil for a few minutes. Then add carrots and potatoes. After the pot is boiled on high heat, switch to low heat;

3. When the pot is out, drain the bones, carrots and potatoes, add salt, sesame oil and pepper and serve.

Features: strong flavor and fragrance

11. Tieguanyin Millet Pork Ribs Soup

Ingredients: 3 grams of Tieguanyin tea, small 300 grams of ribs, 120 grams of fresh millet seeds, 1 teaspoon of salt

Instructions: (1) Soak Tieguanyin tea in 500 grams of hot water for 1 minute, filter out the tea leaves, and set aside the tea soup.

(2) Cut the short ribs into small sections (2 cm wide), blanch them in boiling water and wash them.

(3) Put all the ingredients into a round pot and simmer for 1 and a half hours. Just add salt to taste before serving.

Twelve. Clam and pork ribs soup

Ingredients: 0.5 qian each of Chuanxiong and Capricorn, 0.5 jin each of ribs, 0.5 jin each clam, 1 large shredded ginger spoon, 1 tablespoon of wine, 1 teaspoon of salt, 1 cotton bag

Method: 1) Soak the clams in thin salt water and spit out the sand, wash them, and chop the ribs into small pieces.

2) Ligusticum chuanxiong and capry fungus should be packed in cotton bags.

3) Wash the ribs, add 5 bowls of water, and put the shredded ginger into the pressure cooker.

4) After opening the lid and cooking for 15 minutes, when the ribs are cooked, put on the lid and heat over high heat until the steam is released, then switch to low heat and heat for 10 minutes, turn off the heat and drain off the steam.

5) After opening the lid, add the clams and medicine bag. When the clams open, add salt, wine, MSG, and remove the medicine bag.

Thirteen. Ginseng, Corn and Pork Ribs Soup

Ingredients: 3 qian each of Codonopsis pilosula and Scutellaria baicalensis, two corns, half a catty of short ribs, 2 salt Small spoon

Method: ① Wash the corn, chop into small pieces, and blanch the ribs in hot water.

② Put all the ingredients and herbs into the pot and bring to a boil over high heat, then simmer over low heat for 40 minutes. Add salt to taste before serving.