1. Wash the mung beans and soak for a few hours for later use
2. Spinal wash and soak
3. Boil water in a pot, add ginger slices and ginger peel after the water is hot (I’ll save it)
4. Down into the spine
5. After the water boils, add a proper amount of white wine and continue to cook for about five minutes, removing the foam on the way
6. Remove the spine and rinse with warm water
7. Boil water in a pot
8. After the water is heated, add the spine washed by Chushui, add the soaked mung beans and the loose ginger
9. Wash the carrots and peel them (I just simmer them together if there is just one more, forget it) cut into pieces, wash the bitter gourd and cut into sections, wash and cut the corn into sections
10. After the spine and mung beans are boiled, add the corn and carrot segments and continue to boil on high heat
11. After boiling, turn to low heat and simmer for about an hour
12. Add the bitter gourd to a boil on high heat, continue to reduce the heat for about half an hour
13. Just add salt to taste before serving
Tips:If there is foam during cooking, remove the foam in time;
After the soup is finished, there is a strong mung bean fragrance, and the soup color is also very beautiful, but I can't take pictures.
