I drank Sydney soup in the restaurant outside and liked it very much, so I went home to try it. I also stewed it for a long time. It tastes very good, salty and sweet, with a trace of sweetness in the salty taste. It’s just, it’s not the smell of the restaurant outside. It should be the reason why my ingredients are not very rich.


200g spare ribs
1 Sydney
1 ginseng seed
1 handful of mung beans
1 slice ginger


Step 1
The ingredients are ready

Step 2
Peel and core pears. Cut into small pieces

Step 3
Put the ingredients into the stew cup

Step 4
Add an appropriate amount of warm boiled water to 90% full

Step 5
Put it into the electric stew pot and press the muscles and bones key. It takes about 3-4 hours.

Step 6
Add salt to adjust the taste half an hour before coming out of the pot.