Corn ribs soup: 1. Soak cauliflower in salt water for 3 minutes, take it out, wash it and break it into small flowers. 2. Wash the corn and cut into pieces. Wash the carrots and ginger separately and slice them. 3. Put the ribs, corn and ginger slices into a casserole, add appropriate amount of water and cooking wine, boil over high fire and turn to low heat for 2 hours, then add cauliflower and carrot to cook and season with salt.

Lotus root ribs soup: 1 Chop the ribs into small pieces and cut the lotus root into pieces. 2 boil a pot of hot water, soak it in the pot for a while, remove impurities and blood, and remove it for later use. 3 Take another pot, put the ribs, green onions, ginger slices and cooking wine into the pot, add 3/4 warm water and cook for 15 minutes. 4. Put the lotus root block and medlar into the pot and simmer 1 hour. 5 Add salt, pepper and chicken essence to taste before cooking, put them in a container and sprinkle with a little chopped green onion.

Yam ribs soup: 1 Chop the ribs into small pieces, peel and cut the yam, wash the yam and put it in water to avoid oxidation of the yam. 2 add water to the pot, add the ribs and take them out. 3 Take another pot, pour ribs, green onions, ginger slices and cooking wine into the pot, add a lot of water (no water in the middle) and drop a few drops of vinegar, which can improve the delicious taste of the soup. Bring the fire to a boil, and simmer it 1 hour. After boiling for 4 hours 1 hour, add yam and simmer for 1 hour 1 hour. Season with salt and pepper before cooking and sprinkle with chopped green onion.

Kelp ribs soup: 1 Chop the ribs into small pieces, soak them in clear water 1 hour, and wash them for later use. Blanch the ribs in hot water for a while and take them out. 3 Add ribs, onion knots, ginger slices, yellow wine and soaked kelp into the pot, and add 3/4 water. 4. Turn the fire to low heat 1 hour. 5 stew 1 hour, season with salt and pepper, and finally add chopped green onion.