No need to add water during stewing winter melon and pork ribs soup:

Ingredients

Pork short ribs (400g), winter melon (400g), ginger (1 large piece), Coriander (1 small handful), chives (1 small handful), salt, chicken essence, light soy sauce

Method

1. Slice the winter melon and set aside, cut the ginger into large pieces and put them into the pot. Bring water to a boil.

2. Put the short ribs into boiling water to remove the blood, about 3 minutes.

3. Pour away the blood and water, and discard the ginger slices. Then use clean water to remove the blood again, as mentioned above. (That is to say, repeat the step of removing blood twice)

4. Change the water again, add new ginger slices and chives, put the small ribs in, add seasonings, a little salt and sugar, and There is light soy sauce. (Actually, you can omit the seasoning. Adding it at the end can make the soup lighter.) Cook over high heat for about 15 minutes.

5. Then add the winter melon slices and simmer over low heat. If you want the vegetables and meat to be crispy, just take a little longer. About 30 minutes.

Just before serving, you can add seasonings according to taste.