When stewing ribs soup, put it in the pot with cold water. You need to add enough water at one time, and you can't add water halfway, otherwise the soup is not white enough and fresh enough. Cook with strong fire first, then simmer 1-2 hours until the meat is rotten. Before the bones are boiled, they must be scalded with boiling water for 5- 10 minutes, then washed away with cold water, and then the soup is filled with cold water at one time. Two slices of onion, ginger and garlic are put in the soup, and your favorite Chinese herbal medicines, such as Radix Adenophorae, Radix Astragali, Radix Angelicae Sinensis, Radix Codonopsis, Fructus Lycii and Fructus Jujubae, can also be put in the soup. It can not only increase the taste of soup, but also increase the taste of soup.