When it comes to relieving summer heat, there is no shortage of seats in mung bean bitter gourd sparerib soup. This soup is not only refreshing and delicious, but also has the effect of nourishing and preserving health. On a hot summer day, a bowl will definitely refresh you.

Preparation of ingredients:

Sparerib: 500g

Bitter gourd: 1 root

Mung beans:100g

Ginger slices: 5 slices

Salt: the right amount

Detailed steps:

Pork ribs blanched:

Wash the ribs and soak them in cold water for 30 minutes to remove blood. Take it out and put it in a pot with cold water. After the water boils, skim off the floating foam, blanch for 3 minutes and take it out. Control water and dry for later use.

2. Bitter gourd treatment:

Cut bitter gourd in half, scrape off the pulp with a spoon, and cut into even slices.

3. Soak mung beans:

After washing mung beans, soak them in clear water for 2 hours to make them fully absorb water and taste better after cooking.

4. Boil soup:

Add a proper amount of water to the pot, add ribs and ginger slices, and simmer for 1 hour until the soup turns white.

5. Add bitter gourd and mung bean:

After the soup is boiled, add bitter gourd slices and mung beans, boil over high fire and simmer for 30 minutes until bitter gourd and mung beans are cooked.

6. Seasoning:

Finally, add a proper amount of salt to taste and serve.

Intimate reminder:

Blanch the ribs, boil and cook for 3 minutes. If it takes too long, they will get old.

Don't cut the bitter gourd too thick, so as not to affect the taste.

The soaking time of mung beans should not be too long, otherwise it is easy to germinate.

The amount of salt depends on personal taste, but be careful not to be too salty.

Mung bean bitter gourd ribs soup has the functions of clearing away heat, promoting diuresis, nourishing and preserving health, and is especially suitable for eating in summer.