Winter Melon Pork Ribs Soup
1.
Wash the winter melon with clean water without peeling, cut into large pieces, wash the carrots, peel them, and cut them into hob pieces for later use.
2.
After the ribs are cleaned, soak them in clean water for half an hour. The soaking is to drain the blood in the ribs. Then, blanch the water in a pot under cold water, and turn off the heat when the water is boiled.
3.
After the water boils, you will see a lot of scum, then remove the ribs and rinse the ribs with water.
4.
Put the blanched ribs in the soup pot, add enough water, and then boil the water over high heat.
5.
After the water has boiled, add winter melon, carrots, dangshen, and tangerine peel, continue to boil on high heat until boiling, then turn to low heat for 30 minutes.
6.
After boiling on a low fire for 30 minutes, add the wolfberry to a low fire for 30 minutes. Goji berries should not be boiled for too long, as the nutritional content of goji berries will decrease after a long time. Generally, the last 30 minutes will be enough. Because I used a cast iron pot, I shortened the soup time. It will be cooked in a total of 1 hour. Salt can be added when drinking the soup. After a long time of boiling, the winter melon becomes soft and waxy. Because it has not been peeled, the winter melon remains intact and has not been boiled.
7.
The winter melon pork rib soup for clearing away heat and heat is ready. After 1 hour of boiling, the meat of the side ribs becomes crispy and tender. The meat of winter melon is soft and melts in the mouth. It is very suitable for summer drinking.
Tips:
1. When blanching the ribs, use a pot under cold water.
2. Put the salt when you drink it. Don't put the salt in the soup for a long time.
