Ingredients: spareribs 1000g (mainly used for stock, the consumption of spareribs is about10), and 5 small abalone.

Accessories: 20g of cooking wine, 4 slices of ginger, and appropriate amount of salt.

Step 1. I bought two spareribs in the market to help chop them up, so it's easier to take care of them at home. These ribs are very thick.

Step 2, after the ribs are cleaned, put cold water into the pot, and the water should not pass through the ribs, and open fire to boil.

Step 3: After the water is boiled, boil for about 3-5 minutes, turn off the fire, and then rinse thoroughly under the tap. I like to drink sparerib soup that I haven't drunk, and I don't like sparerib soup with too strong pork flavor, so I wash it clean.

Step 4: Clean the ribs, put them in a pressure cooker, add a few slices of ginger, pour a tablespoon of cooking wine to remove the fishy smell, cover them, and stew for 20 minutes after SAIC.

Step 5: Next, we deal with abalone, a total of five small abalone, one in 5 yuan and one in 25 yuan.

Step 6: Cut the abalone meat and shell horizontally with a knife to separate the meat and shell.

Step seven, cut off the black mud sausage and the like. No, these are not edible.

Step 8: Abalone has a layer of black clothes. Wipe gently with your hands under the faucet and try to clean all the black clothes. You don't eat much at home, so wash them as much as possible. Otherwise, how can you trust yourself to do it?

Step 9: Treat all five abalones in turn.

Step 10: Make a flower knife on it with a knife. I can make it horizontal and vertical, or I can cut it diagonally to make a diamond knife. Don't crack at the bottom.

Step 1 1. Pork ribs soup is stewed, and the meat is soft and the soup is thick, but it must be too greasy to make the soup base directly.

Step 12: Take out the clean stew, and add 20% sparerib stock, 80% water and two spareribs to each cup, which is enough, but not all the spareribs.

Step 13: Add a clean abalone to each pot, and I added two to one pot.

Step 14, because there are only four saucepans, and this pan can only hold four cups. Add half a pot of water to the bottom of the pot. After boiling, simmer for 20 minutes. Note that the stew is not long, the ribs are already soft, and the abalone is very small. If stewed for too long, it will shrink hard and small.

After step 15 and 20 minutes, the soup has been stewed. When it is a little cooler, open the lid and add a little salt to taste, not too salty. You will find that every cup of soup is clear and has no turbidity.