⑴ Materials: 500g of pig bone, 50g of corncob/kloc-0, 0g of carrot/kloc-0, 0g of ginger/kloc-0, 0g of jujube/kloc-0, 5g of salt, 2g of monosodium glutamate/kloc-0, 2g of chicken essence powder and 2g of Shaoxing wine.
(2) Pork bones are cut into pieces, corncob is cut into pieces, carrots are peeled and cut into pieces, ginger is peeled and sliced, and red dates are washed.
(3) add water to the pot. When the water boils, add pork bones and carrots and cook them thoroughly over high fire.
(4) Use a earthen pot, add pork bones, carrots, corn, ginger and red dates, add clear soup and Shaoxing wine, and cook on low heat for 1 hour. Take out ginger, add salt, monosodium glutamate and chicken essence powder, and cook for 20 minutes.
2, white radish ribs soup
(1) Ingredients: a catty of ribs, a radish, a piece of ginger, a little salt and a proper amount of chicken essence.
⑵ Wash and drain the ribs and blanch them in a boiling water pot. Don't pour out the water. Put a pot of cold water into ginger slices and ribs, drop a little vinegar on the valve and cook for about 20 minutes. By this time, you should be able to smell the fragrance.
(3) Wash and cut the radish into pieces, and put it into the stewed pork ribs soup to boil. Cover and simmer for about 10 minutes until the radish is cooked. Add a little salt and chicken essence to the pot.
3, melon ribs soup
⑴ Ingredients: 500g ribs, 800g chopped wax gourd, 4 slices of ginger, a handful of shallots (tied into knots), cooking wine 1 tablespoon, salt, chicken essence and water.
(2) Wash and dry the ribs, boil the water in the pot, cook the ribs until they are bloody, and take them out.
⑶ Put a proper amount of water in the casserole, and add ribs, ginger slices, onion knots and cooking wine. After the fire boils, simmer for 2 hours.
(4) Add the wax gourd and stew for 40-60 minutes until the wax gourd is soft and rotten. You can put a little wolfberry soaked in warm water about 10 minutes before turning off the fire, which is a good thing anyway. Add some salt and chicken essence and sprinkle with chopped green onion.