Clear Fire and Cooler-----bitter Melon and Mung Bean Bone Soup

Name: Clear Fire and Cooler-----bitter Melon and Mung Bean Bone Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork bone; Some Bitter gourd; Some green beans

by sunshinewinnie

4.7 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

2

The weather last week was fair. Although it wasn't very cool, it wasn't very hot either. What's depressing is that it will rise to 35 degrees again tomorrow. Alas, how can I spend it easily in summer.

I've been a little busy these two days. I haven't made any food for a few days. The weather is hot and it's really uncomfortable to go out. I finally got a little free today. Let's make some bone soup for the little bear.

It is suitable to use mung bean to stew the soup in summer. Winter melon can also be used. Today, it is replaced with bitter melon, which has a better effect of clearing the fire.

Today, I used a larger bone, not ribs. If you want to have no oil in the soup, it’s best to use ribs. But my little bear likes to chew on this kind of bone, so let’s use it like this. The stewed soup is also good, the oil is not too much, and the soup that you can't finish drinking is good for cooking noodles. "

Ingredients

Clear Fire and Cooler-----bitter Melon and Mung Bean Bone Soup

1. The mung beans were soaked one night in advance.

2. After washing the bones, blanch them in boiling water.

3. The blanched bones are washed again, put in the saucepan, and then poured into the soaked and washed mung beans.

4. Add appropriate amount of water, add sliced ginger and pepper, simmer for two hours after the water is boiled.

5. Add appropriate amount of water, add sliced ginger and pepper, simmer for two hours after the water is boiled.

6. Wash the bitter gourd, remove the seeds, and cut into chunks.

7. Blanch the bitter gourd.

8. Blanch the bitter gourd into cold water.

9. Pour the filtered bitter gourd into the saucepan and continue to simmer for another 20 minutes.

10. We usually eat stewed vegetables without seasoning in the soup. Make a dipping sauce and eat it directly. The soup will drink white flavor. If you are not used to it, just add some salt yourself.

Tips:
Ingredients: Pork Bone Bitter Gourd Mung Bean

Ingredients: sliced ginger pepper

Seasoning: Light soy sauce, sesame oil, pepper oil, chicken essence, chili oil, minced garlic, shallots

1. Blanch the bitter gourd to remove most of the bitterness.

2. If there is a lot of time, you can stew the cold soup directly in the electric stew pot. If the time is not enough, you can boil the soup in another easy-to-boil pot first, and then pour it into the electric stew pot to simmer. Save 1-2 hours.