Ingredients: spareribs 1000g (mainly used to get goods, spareribs use about 10), and 5 small abalone.

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

Step 1. I bought two spareribs in the market, helped chop them, and it was 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. The water should cover the ribs and bring them to a boil.

Step 3: After the water is boiled, boil it for about 3-5 minutes, turn off the fire, and then rinse it thoroughly under the tap. I like to drink sparerib soup that I have never drunk, but I don't like sparerib soup with too strong pork flavor, so I wash it cleanly.

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 five. Next, we deal with abalone, 1 * * * 5 small abalone.

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 under the faucet with your hands, and try to clean all the black clothes. You don't eat much at home. Try to clean them up. 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 do it horizontally and vertically, or I can cut it obliquely to make a diamond flower knife. Don't remove 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 broth, 80% water and two spareribs to each cup, which is enough, not all spareribs.

Step 13: Add a clean abalone to each pot, and I added two to each 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 the stew lasts too long, it will shrink hard and small.

Step 15, after 20 minutes, the soup has been stewed. When it gets a little cold, open the lid and season with a little salt, not too salty. You will find that every cup of soup is clear and has no turbidity.