Edamame and Winter Melon Pork Ribs Soup

by Flying snow

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Winter melon is a good food material in summer. I have seen some gourmets roast winter melon without peeling it. Indeed, winter melon skin is a good thing. Winter melon skin contains more nutrients. It not only has health care value, but also has medicinal value. It can also clear away heat, promote water and reduce swelling. Of course, we are used to peeling and cooking. Plus the ribs are more nutritious and more delicious. "

Ingredients

A Small Row
a little Ginger

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Some Salt

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Some Edamame
Some Winter Melon
Some Vegetable Oil

Edamame and Winter Melon Pork Ribs Soup

1. Ingredients map

2. Dip the small row in water to soak the bleeding

3. Peel the winter melon and peel the meat from edamame

4. Cut the winter melon into pieces and cut the ginger at will. (There is a lot of lean meat in the small ribs, cut off some fried baby vegetables)

5. Drain into cold water and blanch a little ginger

6. Scoop out the small row for use

7. Put about a spoonful of oil in the pot

8. Winter melon

9. Edamame

10. Stir fry until the edamame turns color, add small rows

11. Add some boiling water, add ginger

12. Cook over high heat until the winter melon is cooked, add some salt

13. Turn off the heat and put the pot into the bowl

Tips:
The small row is blanched without being rinsed with cold water, because the meat shrinks after rinsing with cold water.

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