Chop a catty of ribs, a catty and a half of wax gourd, slice about a centimeter thick, half a onion, a piece of knotted ginger, chop it with a knife, about 20 pieces of pepper, two spoonfuls of yellow wine and a proper amount of salt.

Seasoning: cooking wine and salt

1. Mung beans are soaked in water for 3 hours in advance.

2. Peel and slice wax gourd, and slice ginger for later use.

3. Wash the ribs with clear water and blanch them in cold water. Add ginger slices to the water and skim off the floating foam in the middle.

4. Change the water and blanch the ribs. Drop a little cooking wine and boil it.

5. Pour in the soaked mung beans, boil and simmer for 40 minutes.

6. Pour in sliced wax gourd, season with salt, cook for 5 minutes on high fire, and then stew for 5 minutes.

Little nagging:

1. Boiled pork ribs, cold water is better than boiled water. Put cold water in the pot and heat it slowly to remove the blood from the ribs.

2. Soak mung beans in advance to facilitate cooking.

3. The wax gourd is thin and easy to cook. Don't overcook the wax gourd before turning off the fire. Turn off the fire halfway and stew with residual heat. Too ripe wax gourd, personally feel bad.

4. Both wax gourd and mung bean can clear heat. Mung bean sparerib soup has a unique flavor. The soup is fresh, not greasy at all, very refreshing.