Chayote Bone Soup
1.
Put the bones in a boiling pot, blanch them, and then remove the cleansed blood.
2.
Put the washed ribs in a casserole and add an appropriate amount of water.
3.
Put the casserole on the fire and boil it to remove the froth, then add a grass fruit, slapped ginger and green onions, and simmer for 2 hours.
4.
Wash the chayote after peeling the outer crusty skin.
5.
Cut the washed chayote into two halves, cut off the aging heart, and then cut into small pieces.
6.
Cook the ribs for two hours and then add the chayote and cook.
7.
Add an appropriate amount of salt and cook until the melon is cooked.
Tips:
The chayote used to cook the soup is larger and more floury.