Sheep spine is rich in nutrition and delicious, and has the effects of beauty, strengthening yang, nourishing yin and tonifying kidney. Wax gourd meat is white, crisp and juicy, delicious and fragrant, which is beneficial to water, heat and swelling. After the sheep spine is cooked, it is stewed with the soup of sheep spine and wax gourd, which is delicious and nutritious. Here's how to stew winter melon with sheep spine.

Tools/Materials: 600g of sheep spine, 250g of wax gourd, and proper amount of Lycium barbarum.

Onion, ginger, salt, monosodium glutamate, pepper, star anise, sugar, cooking wine.

Wash the sheep spine with clear water, control the moisture, chop it up, and soak it in clear water to remove the blood. Then throw water several times to control the moisture.

Cut onion and ginger, and prepare pepper and star anise. Cut some chopped green onion for later use.

Rinse Lycium barbarum with water, control water and dry for later use.

Peel the wax gourd, remove the pulp, wash it with clear water, control the moisture, and cut into pieces.

Boil the sheep spine in a cold water pot. Take it out after boiling for one minute, rinse it with water (blood and foam) and drain it.

Add water to the pot again, add the drained sheep spine, add pepper, star anise, cooking wine, onion, ginger and a little sugar, bring to a boil with high fire and simmer with low fire. Stew for about 20 minutes, skim the foam from the sheep spine in the pot with a spoon, then add salt and continue to simmer slowly.

Stew the sheep spine for about an hour (you can insert it with chopsticks), add the wax gourd, turn to a high fire and boil it, add the medlar, and then simmer slowly.

Stew for about fifteen minutes, and the wax gourd will be cooked. Add monosodium glutamate and turn off the heat. Put the stewed lamb spine and winter melon soup into a bowl and sprinkle with some chopped green onion.