Clean stewed ribs Ingredients: 260 grams of fine ribs, radish (winter white radish best) Ingredients: 16 Chinese wolfberry, ginger, scallion, salt Method: 1, prepare 250 grams of fine ribs, 100 grams of radish (radish cut into Pu Qing stewed ribs slices); 2, prepare Chinese wolfberry 15, ginger slices, scallion cut into segments; 3, cleaned ribs blanch with boiling water for 5 minutes to fully blanch the end of the blood, fished out and standby; 4, the pot plus water 1000 grams of water put ribs, ginger, scallion, open the pot after a small fire stew 1 hour or so; 5, off the fire before 10 minutes to add berries, salt, seasoning pot that is complete. Stewed mutton Practice 1: a leg of lamb, chopped pieces, it is best to ask the meat seller to chop a little larger. Potatoes two, a carrot, carrots two, white onion a cut, a piece of sauce, peppercorns moderate. It is best to have a whole white pepper with stew, if not, wait for the pot to add pepper. Lamb legs over boiling water into the soup commendation, add the right amount of water, add the right amount of peppercorns (afraid of eating peppercorns can be wrapped in gauze), peppercorns can be very good to remove the fishy flavor of mutton, high heat heating. Mutton while stewing, while the other materials will be dealt with. Onion cut into sections, ginger cut into large pieces Pat crushed, turnip potatoes and other peeled and cut into large pieces. Ginger is best patted very crushed, so that the ginger juice can be boiled out, the soup will absorb the ginger juice will be slightly spicy, that is, to drive away the cold and good taste. Add all the ingredients to the soup praise, high heat to boil, to foam, turn to medium-low heat slowly boil, at least 1 hour or more. Add salt and white pepper to the pot, and add cilantro! Practice 2: This is the practice of Ningxia stewed mutton, you can do to try, change the flavor. First of all, the mutton in the water soak, until the blood completely bleached out bleached clean, about 2 to 3 hours. Then cut into large pieces, put into the pot with water to cook, the water should not exceed the meat many, and so on the impurity foam are cooked to the top, fishing clean, skimming. Put a few slices of ginger, a few drops of wine, a few pieces of green onion, a handful of berries, put on a small fire and stew. When the meat is 7 mature, cut the white radish or carrot into large pieces and put them into the pot to simmer, and when the radish can be pierced with chopsticks, put the cilantro into the pot, add salt at the same time, and then it can be served out. Practice 3: According to your own taste, prepare red pepper, ginger, garlic, salt, pepper, green onion each appropriate amount. Cut the mutton into pieces, rinse off the blood, put it in a pot with water, the process of stewing water will slowly reduce, so the amount of water should be enough, and then put the ingredients into the pot to stew, the process needs to gently use a spoon to scoop out the surface of the soup froth, the spoon in the surface of the flat scooping on the line, otherwise it will be even with the soup along with the scooping out. Practice 4: The following began to introduce the Xinjiang flavor of stewed mutton to the big love . In addition to salt, do not put any seasoning, cool water to put meat, cooking water just over the meat can be. After the pot boils, skim off the big blood foam, and then change to a small fire slow stew, real fire, real stew, never let the pot big roll. Stewing side patiently with a spoon will be the pot of broth on the floating oil, a spoonful of skimming up, and then a spoonful of pouring in the soup outside of the meat, the pot of soup always seem to open non-open state. Practice 5: 500 grams of lamb, 25 grams of green onions, a little clear radish, 25 grams of parsley, monosodium glutamate, salt, ginger, vinegar, pepper in moderation, 5 grams of sesame oil. Mutton chopped into 2.5 cm square block, will be patted with a knife broken, part of the green onion shredded, part of the cut off; clear radish cut in half; mutton boiled in boiling water to remove the blood stains, poured into a ceramic pot, add ginger, green onion segments, radish, boiled water (in order to not have over the mutton as far as the limit), and then placed in the pot of the small iron rack, the pot with an appropriate amount of water (the lower part of the pot should be run in the water), tightly cover the lid of the pot, burned until the meat rotten skimmed off the floating oil, fished out of the green onion, ginger, radish, eat with shredded green onion, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasoning.