1, because the winter melon internal flesh tissue is not pick or not pick clean, melon flesh tissue will be in the high temperature cooking acid, so to remove clean.

2, winter melon put too early in the time, should be stewed pork ribs first, in the last almost out of the pot before the winter melon can be put, otherwise the winter melon is very easy to cook, but also easy to acid.

The following is the correct way to do it:

Preparation materials: 2 pounds of pork ribs, 1 piece of winter melon, 1 piece of ginger, 2 small green onions, 1 spoon of cooking wine, 2 teaspoons of salt

Production Steps:

1, pork ribs, winter melon, ginger, green onions, cooking wine and other preparations

2, winter melon cut into pieces to remove the pith (pith must be removed cleanly, or stewed out of the soup will be acidic)

3, ginger, winter melon and other ingredients

2, winter melon cut into pieces to remove the pith (pith must be removed cleanly, otherwise stewed soup will be acidic)

3, ginger slices, scallions cut into pieces

4, ribs blanch

5, blanched ribs into the pot, add wine

6, and then into the scallions and ginger, simmering for 60 minutes

7, pour into the winter melon to continue to simmer for 10 minutes (the winter melon into the last, one can ensure that the texture, and secondly, to avoid the winter melon to become sour)

8, Add a little salt to the pot

9, sprinkle onion, winter melon rib soup is completed