1. Soak the spine for a while, changing the water twice in between. Put it in a soup pot, add an appropriate amount of water, and prepare for blanching.
2. Bring the fire to a boil, keep it for two minutes, and knock off the blood foam on the surface.
3. Pour out the soup that was blanched just now, create another pot of water, and add mung beans and ginger slices.
4. Bring to a boil over high heat, change to low heat, and simmer until the spine is soft and rotten.
5. After the spine is simmered, add the bitter gourd that has been processed in advance (to remove the flesh and wash), and simmer for five minutes until the bitter gourd is cooked.
6. Just add the right amount of salt when it comes out of the pan.
Tips:This soup is refreshing and not greasy, the meat is soft and rotten, and the bitterness of bitter gourd is also acceptable. Don't be afraid that the soup is too bitter. The addition of mung beans has a hint of sweetness. Reminder, if you can’t finish the meal, keep it in the refrigerator. (Because of mung beans, the high temperature will easily change the taste). Bring it to a boil next time you eat it.
