Your own home-grown melon is tender, and everything is cut in two. After peeling, the pulp is dug up and cut into relatively thick films, which will not be so stewed in the stew process and will taste good. The raw materials for making melon ribs soup are very simple, such as clean pork chops, thick melon slices and onion and garlic. Put cold water into the pot, add a small amount of rice wine, onion and ginger slices, remove the blood powder after the water boils, and soak for 3 minutes. Use warm boiled water to clean up the blood above the cylinder bone.
Use kitchen blotting paper to clean up the water on the lamb chops, so that the oil will not splash out in the process of releasing heat in the back. Pour a small amount of bright oil into the pot and stir-fry the onion and garlic into a fragrance. You can stir-fry it slowly in Chinese for a while, and let the oil digest and absorb the flavor, which will be the most fragrant. After the tube bone is put in, fry it until it is slightly orange-yellow, and add a proper amount of boiling water, which needs to be added at one time. At that time, the juice from the fried bone will be whiter.
Move into the enamel pot, cover tightly and simmer 1 hour. Take out the onion and garlic in an hour. No need. Pour the sliced Cucurbita moschata into the pot and stew again 15-20min. Add some edible salt and a little white pepper. The raw materials are very fresh, so in order to better preserve the original ecology, there is no need to add too much seasoning. If you have laver or salted kelp at home, you can put a little in it to make it fresher.
Put it in a container and sprinkle with a little coriander and vanilla. The meat of the tube bone is very smooth and tender, and the entrance melts. The taste of Donggua is also fragrant, which contains thick vegetable oil and will not feel greasy at all. I have no appetite in summer, so you can try to cook this delicious food to clear away heat, detoxify and relieve summer heat. It's very, very good!