Winter Melon and Barley Bone Soup
by One degree below zero 0511
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Barley is soaked in clean water one hour in advance to soften.
2. Wash the wax gourd, remove the seeds and cut into pieces.
3. The bones are blanched in the pot and rinsed away.
4. Put the bones and barley into the pressure cooker.
5. Add a proper amount of water to the pot at one time, cover and boil, then turn to low heat and press for 12 minutes.
6. Finally, put the winter melon in a low heat and simmer for six minutes, then add some salt and chicken essence.
7. Finished picture.
Tips:1. Barley needs to be soaked in clean water in advance, and the bones should be blanched first so that the foam can be removed.
2. Using a pressure cooker is just to save time. If you are not in a hurry, use a soup pot or casserole to cook slowly over low heat.
