1, preparation materials; 2 bergamot, 200g spareribs, 2 slices of old ginger, 8- 10 mussels and 0/0 carrot.

2. Peel off the skin of the bergamot, cut it into cubes, cut the carrots into pieces, and wash the mussels for later use.

3. Boil the water in the pot, add the ribs and ginger slices, first simmer for 10 minute, remove the floating foam, and turn to low heat for about 20 minutes. When the soup turns white, add the fingered citron, carrot and mussel, bring it to a boil, and then turn to low heat for 20 minutes.

4, the bergamot becomes soft and glutinous, and it can be served with salt.