Raw materials:
500g sparerib, 2 pieces of bitter gourd, 1 tablespoon (15ml), 3 onions, ginger 1 piece, and a little salt.
Exercise:
1) Chop the ribs into small pieces and wash them. Brush the bitter gourd clean, cut it from the middle, remove the heart with a spoon and cut it into small pieces. Cut the onion into pieces and pat the ginger loose for later use.
2) Pour a proper amount of water into the pot, heat and boil, then blanch the ribs (about 3 minutes), take them out, rinse them with cold water, and drain the water. Pour out the water for ironing the ribs.
3) Pour enough water into the casserole at one time. After the fire boils, pour in ribs, cooking wine, onion and ginger, cover and stew for 40 minutes, then pour in bitter gourd pieces, and continue to stew for 10 minute. Add some salt according to personal taste before eating.
Super wordy:
* * Soup ribs, it is best to choose ribs with more bones and less meat or cavity bones, and stew the essence of bone marrow with small fire, which is the reason for making soup delicious and nutritious.
* * Pork ribs should be scalded with boiling water first, and then rinsed with cold water. On the one hand, it can remove blood and impurities, on the other hand, it can make the meat noodles firm, more resistant to cooking and not easy to spread.
And scallop bitter melon soup (one of our favorite dishes in summer)
Raw materials:
1 bitter gourd, 20g scallop, an egg white, 10ml cooking wine, a little chopped green onion, ginger slices, salt, pepper, chicken essence and water starch.
Exercise:
1. Cut the bitter gourd into small pieces and add water to cook it into bitter gourd juice. Don't be too delicate, it will taste better with a little melon.
2. Scallops are soaked in warm water and wine in advance, and shredded, and water is reserved.
3. Pour bitter gourd juice and scallops into the pot to boil, and season with salt, pepper and cooking wine. Pour in water starch and thicken.
4, the egg white is scattered, slowly poured into the pot and scratched. Sprinkle chicken essence before cooking and drop light oil.
Scallop has the effects of nourishing yin and tonifying kidney, and regulating stomach, and can be used for treating dizziness, dry throat and thirst, tuberculosis and hemoptysis, spleen and stomach weakness, etc. Regular consumption helps to lower blood pressure, cholesterol and keep fit.