Winter Melon and Barley Pork Rib Soup

Winter Melon and Barley Pork Rib Soup

by Taste the food

4.8 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

This soup can be drunk all year round. Using barley to stew ribs in winter is a nourishing food, and using barley in summer is a good refreshing tonic for heat dissipation and fitness. This soup is light and pleasant, has the effects of clearing away heat and detoxification, removing dampness, reducing blood pressure, and diuresis. "

Ingredients

Winter Melon and Barley Pork Rib Soup

1. Soak the barley in advance.

Winter Melon and Barley Pork Rib Soup recipe

2. Wash and chop the ribs into small sections, blanch them to remove blood foam. Change the water to a boil and add the green onion turmeric wine.

Winter Melon and Barley Pork Rib Soup recipe

3. After boiling, add the barley, boil the ribs on high heat and turn to low heat for 1.5 hours.

Winter Melon and Barley Pork Rib Soup recipe

4. Wash the wax gourd, peel it and cut it into 0.5cm slices for later use. Wash the konjac shreds.

Winter Melon and Barley Pork Rib Soup recipe

5. It is easy to penetrate the ribs with chopsticks and add winter melon and konjac shreds. Turn to medium heat and continue cooking.

Winter Melon and Barley Pork Rib Soup recipe

6. When the wax gourd becomes transparent, add salt and white pepper.

Winter Melon and Barley Pork Rib Soup recipe

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