First, you can cook the pork ribs soup with melon and shrimp skin. Shrimp skin is known as "natural monosodium glutamate" and the soup cooked with melon. It seems light, but it is full of flavor. In addition, shrimp skin is rich in minerals and protein, which has the effects of supplementing calcium, regulating qi and appetizing, protecting cardiovascular system and preventing arteriosclerosis. Wax gourd has the effects of clearing away heat, resolving phlegm and quenching thirst. When it is used to make soup, it can reduce swelling and diuresis, and clear away heat and relieve summer heat. Pork ribs are delicious and not too greasy. Apart from protein, fat and vitamins, pork ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.

Second, the materials and methods of ribs soup with wax gourd and shrimp skin:

Ingredients: 3 bowls of water (750ml), 400g of wax gourd, 0/5g of dried shrimp 1 piece of chicken-flavored thick soup. 250g of fine row, 3 taels of kelp, 50g of wax gourd, 2g of pepper, 2g of fennel, 2g of star anise, 2g of cinnamon, 2 slices of ginger, 2ml of cooking wine, 2ml of white vinegar and 3g of salt.

Steps:

1, melon washed, peeled, seeded and cut into pieces, shrimp soaked in warm water for a while, and then taken out.

2. Pour three bowls of water into the pot, boil it, add a piece of Jiale chicken-flavored thick soup treasure, stir until it dissolves, and then add shrimp.

3. Cook for 5 minutes on medium heat and then add wax gourd until cooked.

4, increase the material. The seasoning box used in cook the meat, made of stainless steel, is very convenient to use. Put pepper, fennel, star anise, cinnamon and ginger in it, buckle it and put it in the pot, so you don't have to worry about seasoning residue everywhere when you eat meat.

Third, cooking skills

The common pork ribs soup with white gourd and shrimp only contains salt and monosodium glutamate, which tastes too ordinary. Try adding a piece of Jiale thick soup with the taste of old hen soup in boiling water and stirring until it is completely dissolved, and the soup will be more mellow and fresh.