1. Cut the green onion into large pieces, and cut the ginger into large pieces for later use.
2. Right amount of pork ribs.
3. Put cold water into the pot to remove the blood water, and then wash it all over with warm water for later use.
4. Heat a little water in the casserole.
5. Put the ribs in. (No need to wait for boiling)
6. Add the green onion and ginger slices, bring to a boil over high heat, and simmer for 40 minutes on medium and low heat.
7. Right amount of bamboo fungus, cut off the head and tail.
8. Soak in cold water for 10 minutes.
9. Boil it with boiling water to remove the astringent taste of bamboo fungus.
10. Put it in a casserole and simmer for 20 minutes. At this time, the color of the soup is white.
11. Turn off the fire.
12. Sprinkle medlar, chopped green onion, chopped ginger, chopped coriander, pepper, and salt to taste.
13. Finished product. Sprinkle with minced millet and chili peppers.
Tips:PS: The wolfberry has been washed, and finally put in. The soup is not beautiful after being boiled.
