Double-skin rolled pork ribs soup [Main ingredients] Spare ribs, one piece of tofu skin, one piece of tofu, one or two minced pork, and two eggs. [Ingredients] Onions, ginger, Sichuan peppercorns, aniseed, salt, oil, sesame oil, MSG, Sichuan peppercorn oil. 1. Cut the ribs into 2 cm square pieces, add water to the casserole, add half of the casserole with cold water, add ginger, pepper, aniseed, salt, bring to a boil over high heat, then simmer over low heat for three hours, take out the ribs, and add the soup Strain and return to the casserole. 2. Crush the tofu and mix with the minced pork. Add salt, oil, sesame oil, monosodium glutamate, and peppercorn oil. Stir vigorously to make a filling. Set aside. 3. Spread two eggs into thin pancakes 8 inches in diameter, and cut each pancake in half. Soak the bean curd skin in water until soft, then cut into 8-inch long and 4-inch wide slices. A large bean curd skin can be cut into 8 pieces. Take two pieces of cut bean curd skin and stack them on the chopping board, put a piece of cut egg skin on top, put an appropriate amount of filling on top, and roll it along the long side of the bean curd skin into an 8-inch "double-skin roll". Repeat this step to make four. 4. Place the prepared four double-skin rolls carefully in a casserole still filled with pork rib soup, and cook over low heat for half an hour. Take out the double-skin roll and place it on the chopping board. Pour out the pork rib soup and strain it. Set aside. Cut each rib into two-inch pieces and roll it upright into a casserole. Slowly pour the pork rib soup back into the casserole until the soup covers the double-skin rolls. Place the casserole on low heat again and cook for half an hour. Note: 1. The egg skin is soft and tender, the tofu skin is smooth and tender, and the filling is fresh and tender. The combination of the three creates a wonderful taste! 2. I think pork ribs are not necessary, but good soup is required. Bean sprouts and cuttlefish ribs soup Ingredients: 8 taels of soybean sprouts (about 320g), 2 taels of cuttlefish (about 80g), 6 taels of pork ribs (about 240g), 2 slices of ginger, appropriate amount of salt. Method: 1. Cut off the roots of soybean sprouts, wash them, drain them, and stir-fry them in a hot white wok to dry them out. 2. Wash the ribs, cut into pieces, drain with a little water. 3. Wash the cuttlefish with warm water and soak for 20 minutes. 4. Boil 6 cups of water, add all the ingredients, boil over high heat for 10 minutes, then simmer over low heat for 1 hour, add salt to taste and serve. Note: Soybean sprouts are relatively cold, so adding ginger to the pot will not only dispel the cold, but also increase the flavor of the soup. Carrot, Potato and Spare Ribs Soup [Ingredients:] Carrots, potatoes, pork ribs, salt, sesame oil, pepper [Preparation method:] 1. Wash and break the pork ribs, wash and peel the carrots and potatoes, and cut into pieces ; 2. Set the pressure cooker on fire, put in the clear soup and stick bones and bring to a boil. After boiling for a few minutes, add the carrots and potatoes. After boiling the pot over high heat, switch to low heat; 3. When the pot is out of the pot, drain out the bones, carrots and potatoes, add salt, Sesame oil and pepper are ready. [Features:] Rich and fragrant Vermicelli Spare Ribs Soup ≮Gourmet Ingredients≯ 150g of green rice powder, 200g of lamb ribs, 25g of coriander, 40g of peanut oil, 4g of salt, 1.5g of MSG, 15g of cooking wine, 5g of rice vinegar , 2 grams of garlic, 5 grams each of onion and ginger, 2 grams of pepper noodles, 750 grams of fresh soup. ≮Food recipe≯ 1. Cut the mung bean vermicelli that is too long and wash it with water; pound the garlic into puree; cut the green onions into sections; slice the ginger; remove the roots of the coriander, wash and cut into sections; wash the lamb ribs and chop them into pieces. Small pieces. 2. Put the pot on the fire, heat the oil until it is 70% to 80% hot, add the minced garlic and sauté until fragrant, add the lamb ribs and stir-fry repeatedly until the water is dry, then add rice vinegar and dry the ribs over medium heat, then add fresh soup , scallions, ginger slices, etc., bring to a boil over high heat and skim off the foam. 3. Switch to low heat and cook for 1.5-2 hours. When the ribs are tender, add mung bean vermicelli and bring to a boil. Add salt, cooking wine and MSG. Cook for a while. Add pepper noodles and sprinkle with coriander segments. Take it out of the pot and serve it in a bowl. edible. ≮Food Features≯ Soft and crispy, the soup is delicious and fragrant.