Materials:

Pork ribs 400g, wax gourd 500g, ginger slices.

Practice:

1 Cut ginger and pat it with the back of a knife. Cut the wax gourd into large pieces.

Blanch the ribs in boiling water and remove them.

3 Add ribs, ginger pieces and 2/3 pots of clear water into the electric casserole and stew for 2 hours, then turn to medium stew for 4 hours.

4 Add wax gourd and salt and stew for 3 hours.

note:

1 The ratio of ribs and wax gourd can be adjusted. Add shallots 30 minutes before cooking, which is more fragrant and looks better.

No electric casserole can be used in ordinary pots. Boil the ribs in boiling water, turn to medium heat and stew for 60-90 minutes. Add wax gourd and stew until it is transparent.

Don't add salt at the beginning.

Don't remove the fat from the ribs, the fat is oily.

Introduction method:

Ingredients: a piece of wax gourd, about a catty of pig neck bone or cavity bone (in fact, any bone is ok, but I rarely choose clean row because I don't have the pleasure of gnawing bones)

Ingredients: a short piece of onion, a piece of ginger, a few cloves of garlic, star anise (aniseed), pepper, salt and chicken essence.

Practice:

1, wash the pig bones, put them in a pot, add ingredients, boil with fire, turn off the fire, and take out the bones.

2, melon peeled to pulp, washed, cut into square pieces.

3. Put the cooked bones back into the pot, add the melon slices, and add water to overflow.

4, simmer slowly, the longer the time, the worse the bones, the stronger the soup taste, and put salt according to the taste.

Features: the soup is light in taste, rich in nutrition, fragrant in bone and rotten in meat, and the wax gourd melts in the mouth.