Winter Melon and Barley Pork Rib Soup

Name: Winter Melon and Barley Pork Rib Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Ribs; 300g Winter melon; 80g Barley; 2 tablespoons food; 1 tablespoon Cooking Wine; A few pieces ginger

by Le Yo Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Summer is rainy and sultry. He is so greedy for cold, blows on the air conditioner, eats cold drinks and so on. Over time, moisture tends to accumulate in the body. Chinese medicine believes that heavy moisture in the body not only affects health and poor mental state, but also easily causes body edema and obesity. Therefore, removing dampness is very important. The following is the practice of winter melon and barley pork ribs soup. This soup is not only fragrant and pleasant, but also removes dampness, lowers fat, and promotes urination. It is a very healthy soup.
Barley, listed as the top grade in "Shen Nong's Materia Medica", can cure dampness, benefit the intestines and stomach, reduce edema, invigorate the spleen and stomach, and lighten the body and benefit the qi after long-term use. Winter melon is sweet in taste, cold in nature, and has the effects of reducing heat, hydration and swelling. The two are combined with spare ribs, the soup is clear and delicious, and it is suitable to drink in summer~

Ingredients

300g Ribs
300g Winter Melon
80g Barley
2 tablespoons Food
1 tablespoon Cooking Wine
A few pieces Ginger

Winter Melon and Barley Pork Rib Soup

1. Prepare ingredients.

Winter Melon and Barley Pork Rib Soup recipe

2. After the ribs are cleaned, put a few slices of ginger and 1 tablespoon of cooking wine in a pot under cold water. After the heat is boiled, remove the ribs for use.

3. Wash the winter melon, remove the flesh, and cut into pieces for later use. (Leaving the wax gourd skin will have a stronger effect of clearing heat and distilling water, and will not boil the wax gourd.

4. Wash the barley, then put it in the rice cooker together with the winter melon and the ribs, pour 1500 ml of water, cover the pot and simmer for 1 hour. Next, add 2 tablespoons of salt and simmer for another 10 minutes. (It is more time-saving and labor-saving to stew with a rice cooker, which is very suitable for summer.)