Ingredients: ribs, wax gourd, eggs, pepper, ginger, white pepper, pepper powder, sweet potato powder, salt, chicken essence, shallots, cooking wine.

Practice steps:

1. Prepare 1 kg of ribs and a proper amount of wax gourd (let the butcher help chop the ribs).

2. Soak the ribs in water for 2 hours, and change the blood two or three times in the middle.

At this time, you will find that the ribs will become very white when soaked in water. This is because blood is soaked, and soaking in bloodletting water can also play a role in deodorization. Clean the ribs, take them out and put them in a slightly larger bowl.

4. We started to code the materials, adding 3 tablespoons of salt, 1 tablespoon of chicken essence, 1 tablespoon of white pepper powder, 1 tablespoon of pepper powder, an appropriate amount of Jiang Mo, 2 eggs, 7 tablespoons of sweet potato powder, 1 tablespoon of cooking wine, adding a little water, stirring evenly, and pickling/.

5, melon peeled and seeded, washed and cut into pieces for use.

6. Pour the right amount of water into the pot, add ginger and onion, and bring to a boil.

7. After the ribs are cooked, put them into the pot piece by piece. Don't touch them when you put them in the pot. If you want to see the red powder outside the ribs solidify, you can gently push it with a spoon to prevent it from sticking to the pot.

8. Cover the ribs, bring to a boil and simmer for 30 minutes. Remember here, use a small fire, not a big fire, which will wash the flesh off the tendons. ) After 30 minutes, put the wax gourd into the pot and cover it 15 minutes.

9, 15 minutes after cooking, add the right amount of salt, pan, bowl, sprinkle with chopped green onion.

10, a crispy water melon Sichuan ribs soup is ready.

Tips are very important, you must read them.

1, you must use sweet potato powder to make pork ribs water crisp, because sweet potato powder is the soul mate of water crisp, and only with sweet potato powder, water crisp is the most authentic. What else is pea powder? There is no substitute for potato flour.

2, code material, it is very important to adjust Hongshan powder. First of all, we need to see if the consistency of Hongshan powder is appropriate. If the sweet potato powder is too thin and does not hang, it will be pulped, not beautiful, and there is no crispy taste. If the sweet potato powder is too thick, the boiled water crisp will be hard and not delicious. So sweet potato powder needs to be adjusted. If you don't know how to be moderate, you can pick up a chopstick and have a look. Every chopstick is covered with sweet potato powder. If the sweet potato powder does not flow downwards or flows slowly, adjust the sweet potato powder. On the other hand, fast flow is not good.