Bitter melon and pork ribs soup

Overview

Typhoon Hato has been wreaking havoc recently, bringing strong winds and heavy rain. Cai Caiwu is really embarrassed. Fortunately, it is in the mainland. If it were really in Guangdong, it would probably be hugging the telephone pole. I don’t want to complain about the sultry weather in Chongqing anymore. The airtight air was like a big can on my head. Sour plum soup, ice cream, and lotus seed soup can no longer stop the irritability in midsummer. I can only take out a piece of bitter melon in despair... It is well known that bitter melon can clear away heat, relieve heat, lower blood pressure and blood lipids. Especially in recent years, when weight loss has become popular, bitter melon has become a useful weapon for many girls to pursue a slim body. Although bitter melon is good, many people cannot get used to the bitterness and even give up the meat. But today’s bitter melon and pork ribs soup, Cai Caiwu guarantees that it is not bitter at all. For those of you who are usually shy about bitter melon, you must try this soup. The soup is so clear that you can see the oil at the bottom of the bowl. The bitter melon is crisp and green, which is particularly attractive. On a sweltering summer day, you should have a bowl of soothing soup like this.

Tags

• soups
• home cooking
• soup
• summer recipes
• bitter melon
• cooking wine
• old ginger
• onions
• pork short ribs
• salt

Ingredients

Steps

1. 1 Prepare the raw materials in advance: The pork ribs I choose are small ribs. The meat layer of the small ribs is thicker and contains white cartilage, which gives it a better taste

   

2. 2 Wash the bitter melon, cut it in half, and remove the white flesh and bitter stem: the white flesh is the most bitter part of the bitter melon, so be sure to remove it

   

3. 3 Pour water into the pot and bring to a boil, then blanch the cleaned chops in the boiling water, skimming off the blood and foam on the surface. In the past, some friends said that they could not tell when to blanch in cold water and when to blanch in hot water. Today, I will explain here that the following are usually cooked with hot water: bitter melon, celery, spinach, pork ribs, chicken, duck, and cold water are: radish, bamboo shoots, mutton, etc. In summary: blanching is also a skill.

   

4. 4 Blanch the spareribs and take them out for later use

   

5. 5 After reaching this step, many friends threw away the blanched soup in the pot without thinking: Stop it! Stop! Stop! Say important things three times. The ancestors said it well: the original soup turns into the original food. How could you throw away such an important soup? Quickly remove the foam and keep it for soup

   

6. 6 Pour the original soup just left into the casserole. If there is not enough water, add a few slices of old ginger, pour an appropriate amount of cooking wine, and put the blanched ribs into the pot under cold water. The old ginger and cooking wine can improve the flavor in addition to removing the fishy residue, but it is not easy to use too much cooking wine, otherwise it will affect the taste of the soup

   

7. 7 While making soup, cut the cleaned bitter melon into oblique blades, blanch it in boiling water, and then put it into cold water to cool down. Put the blanched bitter melon into cold water for only one purpose: to maintain the emerald green color of the bitter melon

   

8. 8 Wait until the soup turns white (it will take about an hour to turn white, indicating that the soup has already developed its flavor), add the bitter melon, and simmer for another 10 minutes. It is not easy to cook the bitter melon too early, otherwise it will turn yellow and lose its fragrant taste. Many friends are worried that the bitter melon is not cooked. This is a bit too much to worry about. After all, bitter melon can be eaten raw

   

9. 9 The final product comes out, a bowl of verdant bitter melon and pork ribs soup. Doesn’t it feel refreshing to look at the crystal clear bitter melon in the bowl?