Materials required for bitter melon soup:
1 pigeon
30 grams of soybeans
Bitter gourd 1 root
4 candied dates
2 slices of ginger
Proper amount of salt
Proper amount of oil
Let's start making ~
1. Prepare the required materials and clean them.
2. First, put the soybeans and candied dates into a soup pot and boil them over high fire, then cook them over low fire for fifteen minutes.
3. Add bitter gourd and continue to cook on low heat.
4. Pigeons are still the same, stir-fried with salt, without cutting.
5. put it in the soup pot. Boil for an hour with a big fire and a small fire.
6. The soup is slightly sweet and comfortable to drink. Make out and put out the fire.
It is also possible to use pig bones instead of pigeons! The same delicious ~
Remember to soak soybeans in advance ~
How to make bitter gourd sparerib soup delicious? According to the practical experience of cooking at home for many years, the key to making soup ribs is to choose ribs with more bones and less meat or cavities, and stew the essence of bone marrow with low fire, so that the soup made is delicious, nutritious and delicious. In addition, the inner membrane of bitter gourd is removed, and the sliced melon is pickled and blanched, so that the boiled soup will be less bitter, clearer and greener.
1. Preparation of ingredients:
500g ribs, 2 bitter melons, ginger, cooking wine and salt.
Second, cooking steps:
1. Remove the top and tail of bitter gourd, clean it, cut it in half, and remove the white pulp and bitter stem (white pulp is the most bitter part of bitter gourd, so it must be removed).
2. Wash the bitter gourd and cut it into oblique or triangular pieces (the pieces should not be too small), and add appropriate amount of salt to marinate 1~2 hours (this step is the key to ensure that the soup is not bitter).
3. Blanch the pickled bitter gourd in boiling water, and then cool it in cold water (the blanched bitter gourd is put in cold water for only one purpose, that is, to keep the bitter gourd green).
4. Choose ribs or cavities with more bones and less meat, cut them into small pieces after washing, remove them after blanching, and rinse them with cold water again.
5. Add water to the casserole, add a few slices of ginger, pour a proper amount of cooking wine, put the blanched ribs in the pot with cold water, and simmer over medium heat. When the soup turns white (generally, it takes about 1 hour to turn white, indicating that the soup is tasty at this time), add bitter gourd pieces and cook for about 10 minutes (bitter gourd should not be cooked too early, otherwise it will turn yellow and lose its aromatic taste). Finally, add the right amount of salt to taste, and a bowl of bitter gourd sparerib soup is ready.