Three-winter pork ribs soup

1

Soak the dried sea rice in clear water to soften and wash.

2

Cut the wax gourd into thick slices.

3

Pour appropriate amount of water into the pan, add spring onion and ginger slices, pour into the ribs and boil.

4

Pour a little Shaoxing wine into the pan, then cover the lid and cook over low heat for 40 minutes.

5

Cook the pork ribs for 40 minutes, pick out the green onions and ginger, pick out the green onions and ginger, and add winter mushrooms, winter bamboo shoots and sea rice.

6

Bring the water to the boil and add the wax gourd and cook for another 15 minutes.

7

Boil the wax gourd thoroughly and season with salt and MSG.

8

Season well and sprinkle with a little pepper before serving.

9

Pour into a container after taking out of the pan, sprinkle with a little minced coriander and serve.

Characteristics of this dish: light color, fragrant smell, soft ribs, delicious soup. Warm tips: 1. When stewing ribs, simmer slowly over low heat. If the heat is high, the soup color will be turbid. It is better to stew the ribs until soft and rotten. 2. You can use dried sea rice or scallops, which mainly plays a role in improving the freshness. It will be more delicious if you add the sea rice ribs soup. 3. It is better to use winter mushrooms to make this soup. The winter mushrooms are small and have a thick flavor. This Anhui dish "Three Winter Ribs Soup" with a large fried spoon is ready. This dish is delicious and has the effect of diuretic and heat elimination when eaten in summer. For your reference!