condiments

500g sparerib, half a catty of fresh wax gourd, scallion 1 root, cut into pieces, ginger 1 slice, sliced, 2 teaspoons of salt, and cooking wine 1 teaspoon.

working methods

1. Wash the ribs and cut them into small pieces.

2. Wash the wax gourd and cut into pieces.

3. Pour cold water into a casserole or boiling pot, and put the washed ribs in.

4. Boil the water with medium fire, float the blood bubbles floating on the water surface, and when the ribs are cooked to 70% or 80%, add the wax gourd.

5. Put onion, ginger, salt and cooking wine in the pot.

6. Stew with low fire for about 1 hour, add the wax gourd, and stew for about 1 hour until the wax gourd becomes soft (my mother will add some red dates when stewing the soup, which is said to be better for people).

Wash the bought spareribs (with water) first, then put them into the pot, add water, the water will pass through the spareribs, then add onions, ginger slices and a little rice wine, and cook them with high fire. Remember, don't leave the stove when cooking with a big fire to prevent them from spreading. After boiling, skim the foam with a spoon and continue to simmer for half an hour. Peel and cut the wax gourd in the simmering process, wash and drain it, then put the wax gourd into the sparerib soup and cook it together, add salt and monosodium glutamate (according to your own taste) and cook for a while.

Blanch the bones with clear water first, then put them in a casserole, add appropriate amount of water, add a few slices of ginger, cook for about 40 minutes with low fire, add wax gourd and salt and cook for 10 minute. Add some coix seed, and it's coix seed and winter melon ribs soup.