Soup-stewed Pork Ribs with Lychee and Preserved Egg

Name: Soup-stewed Pork Ribs with Lychee and Preserved Egg
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 1000g Winter melon; 1 Cucumber; 1 carrot; 200g Tea tree mushroom; 200g Pleurotus eryngii; 2 pcs preserved egg; a little shallot; a little ginger; a little garlic; a little Blending oil; a little salt; a little Chicken Essence

by Jane Baby

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The name of this soup is Stewed Ribs with Lychee Preserved Eggs, but there is no lychee in the ingredients, but the winter melon balls are stewed and become crystal clear, like lychees peeled off, which looks very appetizing. The glycolic acid contained in wax gourd can effectively inhibit the conversion of sugars into fat. In addition, wax gourd itself does not contain fat and has low calories. It is of great significance to prevent the body from gaining weight and can also help body shape and fitness. And winter melon is cold in nature and sweet in taste, clears away heat and produces body fluids, and relieves troubles from summer heat. It is especially suitable for taking in summer. In keeping with the season for the Dragon Boat Festival, preserved eggs are added, nutritious mushrooms are added, and the refreshing fragrance of cucumbers are added. It is a soup suitable for this season. I hope everyone likes it and supports voting for me O(∩_∩)O~"

Soup-stewed Pork Ribs with Lychee and Preserved Egg

1. Prepare ingredients and seasonings.

Soup-stewed Pork Ribs with Lychee and Preserved Egg recipe

2. Remove the pedicles of the tea tree mushrooms, soak them in salt water, wash and slice the Pleurotus eryngii.

3. Use s fruit scoop to dig winter melon into a ball, cut cucumber into diamond shape, and cut carrot into flower slices.

4. Boil the ribs in water with pepper and ginger slices, and remove the blood foam.

5. Put it in a pressure cooker and add water to cover the ribs (add more water, you don’t need to add water to the soup later).

6. After the big fire SAIC, the medium fire pressure was about 10 minutes.

7. Cut garlic into cubes, cut green onions into flowers, and cut preserved eggs into large pieces.

8. Heat the pan with little oil and sauté the chopped green onion and garlic at the bottom of the pan.

9. Fry the tea tree mushrooms and eryngii mushrooms for a while, then pour them into a crock pot (stir evenly).

10. Pour the pressed ribs and the soup into a crock pot, bring to a boil on medium heat, and simmer for half an hour on low heat.

11. Add preserved eggs at a time, boil the winter melon balls for 5 minutes and then add carrot flowers and boil for about 3 minutes.

12. Season with salt and chicken essence, add cucumber slices and cook for 1 minute, turn off the heat and simmer for 5 minutes.

Tips:
1. The cucumber slices must be added at the end to retain the fragrant taste

2. You can add salt when sautéing tea tree mushrooms in the ninth step to make it more delicious