1. Prepared ingredients.
2. Add ginger slices to the short ribs and blanch the green onions.
3. The blanched small row is washed with warm water to clean the surface foam and set aside.
4. Add fresh water, green onions, ginger, and soybean oil to a boil.
5. Simmer on low heat for an hour and a half to simmer the small ribs.
6. Peel the wax gourd, seed, and cut into thick slices.
7. Put the cut winter melon into the stewed pork ribs soup.
8. Season with salt and bring to a boil again, then cook on medium heat for about five minutes.
