Braised pork belly and bitter melon soup: 300 grams of bitter gourd, 300 grams of pork belly, a little red pepper ring, a little garlic slices and ginger slices. Seasoning red oil, sugar 1/2 teaspoons, refined salt, chicken essence 1/2 teaspoons.
working methods
1. Wipe pork belly with flour, put it in clean water, wash both sides, put it in a boiling water pot, add a little ginger slices, blanch, pick it up, put it in cold water, scrape off the oil slick with a knife and cut it into strips for later use.
2, bitter gourd to melon pedicle, cut in half to pulp, cut into long strips for later use.
3. Add red oil to the pot and heat it. Add garlic slices and belly strips and stir-fry slightly. Pour in 8 cups of pork bone soup, bitter gourd and seasoning, and bring to a boil. Cook on medium heat 15 minutes, sprinkle with red pepper rings.
Milk white soup (thick soup) is used as bitter gourd pork belly milk soup for seasoning.