When it comes to Guangdong's diet, everyone should think of "lightness" in unison. In Guangdong, peppers are basically not eaten, and the diet is also very particular. As a Shandong native, I really can't accept this kind of diet, because we are both heavy-mouthed, but one thing that appeals to me is the Cantonese soup-making technology.

In Guangdong, almost every household has to drink soup. Soup appears on the dining table every day, all year round, especially in hot spring and summer, which is more suitable for drinking soup to replenish water.

It's getting hotter and hotter now. Bitter gourd, something for clearing fire, should be eaten. It is necessary to make soup.

However, using bitter gourd as soup is not delicious for everyone. The soup cooked by many people always tastes bitter and strange. Cantonese people are very good at cooking soup. Next, I will share with you the practice of bitter melon soup. In this way, the pot will be sweet and fresh, not bitter or greasy.

Formula: bitter gourd, pig bone, soybean, salt and clear water.

1, prepare a bitter gourd, clean it, cut it in half, and you will see white flesh after cutting. Why bitter gourd is bitter is its reason.

Therefore, in order to make the bitter taste of bitter gourd disappear, all these white substances should be removed, leaving nothing behind, and then cut into pieces. Next, chop the pig bones into small pieces. If you have time, it is best to soak in clean water 1 hour. Soybeans also need to be soaked in water for half an hour in advance.

Next, boil a pot of boiling water in the pot. After the water is boiled, pour in bitter gourd, blanch it for 1 min, and take it out for later use. Then blanch the pig bones with this water, boil the floating foam, take out the pig bones and rinse them with warm water. Remember not to use cold water. A shock of heat and cold can easily lead to ribs turning into firewood.

4. Re-prepare the clean pot, put the pork bones and soybeans together, add appropriate amount of water, cover the pot and start stewing. After the fire boils, turn to low heat and continue stewing for 40 minutes. After the time is up, put the bitter gourd in, continue to cook on low heat for 20 minutes, and finally add salt to taste and serve.

The bitter gourd soup, which is light and not greasy, delicious and not bitter, is made in this way. Delicious and delicious, especially suitable for hot springs and summer. Suitable for adults, children and the elderly. Remember to stew a pot at home for the whole family to taste.

Tip:

If bitter melon soup is not bitter, the most important thing is to dig out the white substance, and the other is to blanch the water, which is better.