Wash the spareribs, put them in a pot, pour in the clear water without spareribs, add 2 slices of ginger, pour in 1 tbsp cooking wine, bring to a boil with strong fire, rinse and drain the floating foam under the faucet, put them in a pressure cooker, add shredded ginger, pour in the clear water without spareribs, cover the pot, select the spareribs button and stew for 20 minutes. Add Pleurotus eryngii and Crab-flavored mushrooms while stewing the ribs, and continue to cover the pot for stewing 10 minutes. After stewing, open the pot cover and add some salt to taste, then take out the pot. If you don't rule out chopped green onion, you can add some chopped green onion to enhance fragrance.
2, clam sponge gourd soup, ingredients: clam 500 grams, 5 slices of ginger, 5 grams of medlar, a sponge gourd, 1 spoon of cooking wine, 1 spoon of salt.
After buying sand clam, put it in a pot, pour clean water, then drop a few drops of cooking oil, add a spoonful of salt, put it in a stainless steel spoon, soak sand clam in the pot for about 20 minutes to make it spit sand, then brush the shell surface with a brush, clean it for later use, scrape off the towel gourd, cut it into iron racks and put it on a plate for later use, soak Lycium barbarum in clean water for 5 minutes, take out the pot, pour a small amount of peanut oil into the pot, and then put it in. Pour in a spoonful of cooking wine, stir-fry quickly for several tens of seconds, so that the cooking wine will take away the fishy smell when it volatilizes alcohol at high temperature, then pour in boiling water without sand clams, add loofah, and boil over high fire. Remember, don't cover the pot to cook in this process, otherwise the loofah will turn black, cook on high fire for 3 minutes, then adjust the medium heat, add medlar, salt and pepper to taste, and take out the pot.
3, lotus root ribs soup, ingredients: 500 grams of ribs, lotus root 1, ginger 1, 2 tablespoons of salt.
Pour half a pot of water into the pot, add a few slices of ginger, wash the ribs, put them into boiling water, then rinse off the floating foam under the tap, drain and put them into a bowl for later use. Peel and slice the lotus root, pour the ribs and lotus root into the pot, add clean water without ingredients, add a spoonful of salt to make the ribs taste first, cover the pot, press the ribs button, open the lid after automatic stewing with an electric pressure cooker, and add a proper amount of salt to taste.