Pork ribs, yam, green onion and ginger, cooking wine, 1 grasshopper, 1 small piece of cinnamon, 1 slice of incense, 4 jujube, 4 slices of hawthorn, 5 chrysanthemums.

Practice: 1, spare ribs into the cool water to boil and blanch, wash with hot water;

2, spare ribs heating water, put onion and ginger, cooking wine, 1 grasshopper, 1 small piece of cinnamon, incense slice 1 slice, 4 jujubes, 4 slices of hawthorn, chrysanthemums 5, 6 stewed for 2 hours;

3, yam washed and cut into rolling blocks, put in, and then stewed for 20 minutes out of the pot with salt, coriander, parsley, minced scallions to taste!

2.

1. Main ingredients: pork ribs 1000 grams, fresh vegetables (cabbage, celery, etc. can be) 1000 grams.

2. Seasoning: 1 tablespoon of cooking wine, ginger, scallion, white vinegar, a small amount of salt 1 teaspoon.

Clear Soup Spare Ribs Hot Pot - 2 Clear Soup Spare Ribs Hot Pot:

1. Wash the spare ribs, then blanch them to remove the blood.

2. Add the right amount of water to the pot, add the ribs, cut a few slices of ginger, throw a piece of it in, and bring it to a boil over high heat.

3. After the water boils, skim off the floating foam again, put down the cooking wine, a small amount of white vinegar, and turn to water fire. High fire for about 20 minutes.

4. Before eating the burnt ribs into the hot pot, sprinkle onions and other aroma, and according to the soup flavor thickness of the appropriate amount of refined salt.

5. Add fresh vegetables (is eaten with hot) and eat.

1. Ribs washed, released into the water to blanch, blanch blood floating foam, and then wash with water.

2. pot with the right amount of water, add ribs, cut a few slices of ginger, a piece of thrown in, with a large fire boil.

3. After the water boils, skim off the floating foam again, add cooking wine, and add a very small amount of white vinegar, turn to water fire. Stew until the soup becomes milky white. So a pot of clear soup hot pot base will be good.

4. Put in your favorite side dishes, you can eat!

Two radishes, 200 grams of popeye knots, 200 grams of cabbage, 200 grams of broccoli, 50 grams of cilantro, 100 grams of vermicelli, a tomato, 20 grams of fungus, 100 grams of bok choy.

Salt 20 grams, 5 grams of pepper, a little bone broth seasoning.

1, big bones soaked in water for a day;

2, remove the blood, so that the bones, cooked soup will be white, but also no meat fishy flavor;

3, the bones will be washed again with ginger slices, onion knots, with the high-pressure cooker water boiled, small fire for an hour. This is the key to the soup thick white. If you don't have a pressure cooker, then use the stove for two or three hours. Cook until the bones are rotten;

4, cooked soup thick white;

5, ready to shabu shabu hot pot vegetables, this time because the bones on the meat is more, consider the nutritional balance of the reason, so all shabu shabu is vegetables. It's actually a soybean product. It's also a kind of bean product. It's also a kind of thousand sheets of paper that you can tie into a knot;

7. The cabbage is torn into pieces by hand, and it's more important to tear it by hand, so it's good in texture;

8. The nutrition of broccoli is much higher than that of ordinary cabbage flower, so you can have some of it;