2, the ribs are hot to blood.

3. Cook the ribs with water until they are 70% cooked, add melon and salt until cooked, and sprinkle with coriander.

Features: This soup has a light taste, which is beneficial to clearing away heat.

corn and spareribs soup

Ingredients: corn, pork ribs, onion and ginger. Practice:

1. Chop the ribs into blocks, with any length. 2. Peel and shred the corn and cut it into small pieces.

3. Cut the onion and slice the ginger.

4. Put water in the casserole, put the ribs in the pot (if you want the pork ribs soup to be fresher, you can drop two drops of vinegar in the water), put the onion and ginger (without too many slices) in the pot together, drop a little white wine, ignite, and remove the blood foam after the water in the casserole floats up, then add the corn and cook together.

5. After cooking, remove the onion and ginger slices and add a little salt to taste.

lotus root and rip soup

Ingredients: pork chop, lotus root 500g each, ginger 1 piece, salt and rice wine.

Method:

1, the lotus root is first patted with a knife to make the lotus root meat loose, then cut into a hob, and then marinated with salt for later use;

2. Put the washed and chopped ribs directly into the pot and add cold water to boil, use a spoon to remove blood bubbles, add a piece of ginger, and then add lotus root to stew until cooked.

3, according to your own taste, adjust the salty, stewed lotus root soup, with the sweet smell of lotus root. [ 1]

Bitter gourd sparerib soup

Ingredients: 500 grams of bitter gourd, 400 grams of ribs, onion, ginger slices, Shaoxing wine, salt and monosodium glutamate.

Method:

1, remove the pedicel and pulp of bitter gourd, and cut into pieces; Wash the ribs and cut them into small pieces.

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

3. When the pot is on fire, add spareribs and clear water, and boil it with high fire. After skimming the floating foam, add onion, ginger slices and Shaoxing wine, then use low fire until the spareribs are cooked, then add bitter gourd and cook for about 10 minute, and add salt and monosodium glutamate to taste.

Microwave oven practice:

Add the spareribs and clear water, first boil the soup with high fire for 6 minutes, skim the froth, then add the onion, ginger slices and Shaoxing wine, then cook the spareribs with low and medium fire for 20 minutes, then add the bitter gourd with high fire for 3 minutes, and then use low and medium fire 10 minute. Add bitter gourd after the ribs are cooked, otherwise the melon will break easily; Using chicken powder instead of monosodium glutamate tastes better; This soup has the function of relieving summer heat, which is simple and convenient to use in microwave oven and is a good summer product.

taro soup with pork rips

Ingredients: 500g of ribs, 400g of taro, 2 slices of ginger, 3 pieces of onion, 1 tablespoon of chopped green onion, 2 teaspoons of salt, 0.5 teaspoon of monosodium glutamate, 0.5 tablespoon of cooking wine,

Practice:

1.Peel taro and cut into pieces; Pork ribs are scalded in boiling water and picked up.

2. Pour five bowls of water into the pot, first add ribs, ginger slices and onion slices to boil, then simmer for about fifteen minutes, remove ginger slices and onion slices, then add taro and cook for about fifteen minutes, pour cooking wine, add salt and monosodium glutamate to taste, and sprinkle with chopped green onion.