2. Boil the water in the pot, pour the ribs into the pot, blanch them, remove them and wash them for later use.

3. Cut the corn into small pieces, pour it into the casserole and add appropriate amount of water.

4. Pour the blanched ribs into the pot. ?

5. Turn to high fire and boil for ten minutes.

6. Remove seeds from bitter gourd, cut into small pieces and pour into casserole.

7. Let the fire boil, then turn to low heat for 30 minutes and season with salt.

8. This cool bitter gourd sparerib soup is finished.

Extended data:

Bitter gourd (scientific name: bitter gourd. ) belongs to the genus Momordica of Cucurbitaceae, which is an annual climbing weak herb with many branches. Stems and branches are pilose. Tendrils are slender and undivided. Petiole slender; Leaf blade membranous, green at the top, light green at the back, palmately veined. Monoecious. Male pedicels slender, puberulent; Bracts green, slightly ciliate; Calyx lobes ovate-lanceolate, white pilose; Corolla yellow, lobes pilose; Stamens free. Female flowers solitary, pedicels puberulent; The ovary is spindle-shaped and the stigma is enlarged. The fruit is spindle-shaped or cylindrical, wrinkled at maturity and orange-yellow. The seeds are rectangular with carvings on both sides. The flowering and fruiting period can be-10 month.

Beauty and skin rejuvenation: Eating bitter gourd often can enhance the vitality of cortex and make skin tender and fit. Pouring fresh bitter gourd juice or decoction is a good supplementary diet therapy for liver fire, epigastric pain and damp-heat dysentery; Fresh bitter gourd mashed and applied externally to treat carbuncle and furuncle; Children are prone to prickly heat in summer. Slice the bitter gourd and try to wipe the prickly heat, which can be cured as soon as possible. Bitter gourd can dissipate heat and relieve summer heat by boiling water or cooking food.