First, crucian carp bitter melon soup.

Ingredients: 500g crucian carp, half bitter gourd, 6 mushrooms, edible salt and monosodium glutamate.

Steps:

1. Slaughter crucian carp, remove internal organs and clean it. After washing bitter gourd, cut it into blocks with a knife for later use.

2. Put a proper amount of cooking oil into the pot and heat it. Put the washed crucian carp into the pot and fry until both sides are golden, then add cold water to make soup.

3. Pour in the chopped bitter gourd and mushrooms, cook on high fire for 5 minutes, then cook on low fire for half an hour, and finally add some edible salt to taste, and a delicious crucian bitter melon soup will be ready.

Second, Huajia bitter melon soup.

Ingredients: about half a catty of flower armor, bitter gourd 1 strip, garlic, shredded ginger, a little salt, monosodium glutamate and pepper.

Steps:

1, clean the flower nail, clean the bitter gourd and cut it into strips with a knife.

2. Heat the pot, pour all the garlic, shredded ginger and pepper into the pan and stir fry. When the garlic turns a little dark, add the flower shells and stir fry. When the flower shell is opened, stir-fry the bitter gourd a little, then pour it into boiling water and cook for 5 minutes.

2. After the soup is boiled again, turn off the fire and add chicken essence and edible salt to taste, even if it is finished.

Third, bitter gourd and soybean ribs soup.

Ingredients: half a catty of bitter gourd, 200 grams of ribs, 50 grams of soybeans, 3 slices of ginger, appropriate amount of salt, appropriate amount of chicken essence and appropriate amount of vinegar.

Steps:

1. First, clean the ingredients to be cleaned one by one.

2. Remove the seeds of bitter gourd with a knife, cut into blocks, then marinate with salt water 15 minutes, soak the soybeans in water for half an hour in advance, and cut the ribs into blocks with a knife.

3. After all the ingredients are cut for use, put them all into the casserole, pour 1200ml cold water, and then pour a few drops of vinegar. Boil the soup with high fire first, then turn it to low fire 1 hour until it is 600ml to 800ml, and finally add a little salt to taste.