Ingredients: 500 grams of pork ribs, one monkey head mushroom, 400 grams of gourd, 15 grams of green onion, 15 grams of ginger, a little salt, peanuts in moderation.

Practice:

Wash the peanuts and boil them in water to "drizzle". Put the oil in the pot, when the oil is hot, pour in the ginger burst incense, and then add the prepared peanuts. Pour in the ribs stir-fry until brown, pour into the pressure cooker, add a little onion, and water to boil, after the water boils and then cook for 20 minutes off the fire standby. Wash the monkey head mushrooms, tear them into small pieces with your hands, and keep washing and soaking them until they become soft. Blanch in boiling water to remove the bitter taste. Pour the monkey head mushrooms into the pork chop soup and cut the pork chop into pieces and season to taste, then set aside to marinate for a while. Then pour in the gourd cut into a hobnail shape, cook until the gourd is cooked, add a little salt can be out of the pot.