Winter Melon and Barley Stick Bone Soup

Winter Melon and Barley Stick Bone Soup

1. raw material:
1 pork leg bone, 500g winter melon, 50g mung bean, 30g barley, 3 pieces of green onion, 2 slices of ginger, 1 star anise, appropriate amount of salt (this soup is of a light type, the supplementary materials can be added according to personal preference, mung bean detoxification In summer, barley can remove dampness, add according to personal needs, winter melon is not peeled, because winter melon skin has the effect of invigorating the kidney and detoxification, the medicinal effect is better than winter melon meat)

Pork leg bones, blanch in water, remove blood foam, remove and wash with warm water.
(The pork leg bones are directly chopped in large pieces by the supermarket, soaked, washed, and blanched, so that the blood foam can be removed to prevent the soup from becoming muddy when the soup is cooked. I use the leg bones to cook the soup mainly for the soup, which is rich in nutrition. For ribs, buy some ribs, but the cooking time should be shortened accordingly)

2. Put enough water in the rice cooker and put the washed leg bones in.
(Wash with warm water, don’t get cold or hot)

3. Add the washed mung beans and barley.
(Because these two kinds of beans are more difficult to cook, so I tried to save trouble and put them in at the beginning. The choice of this beans depends on personal preference and choice effects, such as removing dampness and barley, detoxifying and removing heat and adding mung beans. There are others that can also be added, depending on the individual)

4. Add green onion, ginger and star anise.
(It is not recommended to put too many seasonings in this kind of soup. The sweet soup on the list is better. If you don’t like green onions, you can skip it. A little ginger slices can also be used to remove the fishy.)

5. The raw materials are put into the figure.

6. Choose the rice cooker soup function, this function is very convenient, it is enough to cook the soup for 2 hours, even if it is boiling the leg bones.

7. 10 minutes before serving, add the diced winter melon.
(Winter melon is not peeled, as mentioned above, the nutrient value in the peel is higher, just wash it, and it is not troublesome to spit it out when eating)

8. Add salt and stir well.
(The amount of salt is according to personal taste, just a little bit, no need to add MSG, sesame oil, etc., it is also very delicious)

9. Stir well, just out of the pot, let’s enjoy!

Tips:

1. The nutritional value of the skin of winter melon is higher, just wash it, and it is not troublesome to throw up when eating.
2. Choose the soup cooking function of the rice cooker. This function is very convenient. It is enough to cook the soup for 2 hours, even if it is boiling the leg bones, it is not necessary to look after it, and it is very worry-free.
3. To boil this kind of soup, it is not recommended to put too many seasonings. The sweet soup is more delicious. If you don't like the green onion, you can skip it. A little ginger slice can also be used to remove the fishy.