1. This is the summer from the old home mailed artemisia buds, long distance, can not eat fresh frozen, mom personally dried packing mail, are tender buds, in fact, I do not love to eat dried, bitter taste is too heavy, from the refrigerator since our family never sunshine artemisia buds, are picked well under the pot of squeezing, clenched into a ball frozen.

2. Add water and soak overnight. (The two in the family are authentic artemisia buds advocates, from the first time to drink artemisia buds soup has not been bored, the two love to hear the stewed artemisia buds will swallow saliva, they are true love!)

3. In the morning, turn on the heat to bring the pot to a boil, then turn off the heat and squeeze on for 10 minutes. (Looks like tonic, I am not a fan of this dried, fresh are edible and not eaten, ha! Favorite is the memory of going to pick artemisia buds, you a family I a family, a lot of people, our children simply go to play, running after, happy as hell)

4. Squeeze well after turning off the fire smothered for half an hour, because it is dry, and then washed on the 7, 8 times, it! The water is not so muddy, but also pour off the sediment (dry vegetables must be sediment) with water bubbles, and then clenched dough spare

5. Chopped foam, if it is fresh, but also to be cut into lengths less than 5 centimeters

6. Rice beans are also soaked in advance of the night to cook

7. Spare ribs washed ready to simmering broth, ginger and stewed meat material into the (especially do not like to write in detail, Rory rambling)

8. p>8. Ribs open pot over high heat for 2 minutes and then turn to a small medium heat stew 15 minutes later, add artemisia sprouts, rice beans, salt

9. The put MSG put MSG, pepper, chili oil, chopped green onion (do not look down on this black soup, artemisia sprouts are not anywhere)