Pork bouquet soup

Pre-treatment ribs: Frozen ribs are unfrozen and cut into small pieces (this is usually a meat-seller who chops up), washed and then went straight into the cold water pan, and the fire boiled to the water and pulled out the ribs and washed them clean. Tips: The cold boils the ribs, the blood in the ribs slowly comes out for pre-treatment purposes, and if you open the boilers, the ribs will quickly become hot, the blood in them will not come out, so you have to boil it, and then you'll see a lot of floats。

Fried ribs: onions cut, ginger sliced, a small amount of oil and heat poured into the pan (less than usual) and placed in ginger, onions and pre-treated ribs, with a slight turn-off, with wine, oak, soy sauce, with a small turn-up, with five aroma, pepper powder, ginger powder and pepper powder, and with a flat turn of fire. Tips: Yes, the ribs are made of soup, but the ribs are made of more odour and taste; although the ribs look thin, they still have a lot of fat, so they must be oiled less, or a greasy layer of oil is not good or healthy; the chops need to be burned, the ribs will be yellow, the ribs will be yellow, the ribs will be eaten too much, and they will be eaten too much, basically one step by step, one or two minutes after the sauce。

Boiled ribs: all of the fried ribs, together with the ingredients and oil, are transferred to the balconies, full water is added, the fire is burned and left at the end, and the fire is boiled for about half an hour. Tips: It is highly recommended that you have a balconies, which are cheap, but very practical, and that the soup and porridge are really fresh and ripe, and that when the meat in the frying pan is transferred to the balconies, the boilers are made directly with water, and then the water from the pots is poured into the balconies, there is no waste of sauce or oil; if there is no boiler, or if there is less to do than brush a pot, then it will be boiled directly in the fried ribs。

Adding to winter melons: Packing them while cooking their ribs, washing them out of their skins, cooking them for about half an hour, using chopsticks that can easily be punctured, joining them with good melons, cooking them in flames for 5 to 10 minutes, making them soft enough to be salted by a population. Tips: Why choose winter melons? It doesn't taste like anything. The structure of winter melons is like sponges, which absorb oil and make soup tastes better; the melons are so ripe that they are boiled and then added to their ribs; the ones who don't like the melons can choose other vegetables, recommend cabbage, and they're not tasteful in themselves, and they suck oil; I like potatoes, but I find them so easy to taste like green potatoes, and the potatoes make soup too thick, and the potatoes don't smoke too much, but the soup is fat, but this one looks like one. Of course, if you want to eat more healthyly, you can reduce your ribs in appropriate quantities and try to add more different types of vegetables. In short, Chinese food is no better than western dots, not so much as a recipe, so much more creative。