Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pork ribs soup with white gourd 清爽冬瓜排骨汤. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Pork ribs soup with white gourd 清爽冬瓜排骨汤 is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Pork ribs soup with white gourd 清爽冬瓜排骨汤 is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook pork ribs soup with white gourd 清爽冬瓜排骨汤 using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pork ribs soup with white gourd 清爽冬瓜排骨汤:
- Make ready 500 g pork ribs
- Get 300 g white gourd
- Make ready 5 ginger slices
- Get 1 spring onion
- Make ready 1 spoon salt
There are many Chinese soups where almost everything is made up of dried ingredients and only one type of meat is Drain and rinse the pork ribs with cold running water. This step is optional, but if you do this, your soup will have a clear broth. To cook bitter gourd pork ribs soup, first wash and clean some meaty pork ribs. Old Cucumber and Pork Ribs Soup 老黄瓜排骨汤. · A simple Chinese dish of hairy gourd with pork ribs and dried scallop soup, stewed in chicken or pork broth with sweet Chinese red dates.
Instructions to make Pork ribs soup with white gourd 清爽冬瓜排骨汤:
- Add pork ribs and ginger slices to pot, add 1L water. Boil with medium heat. Make sure to skim off the scum.
- Cut white gourd into medium size cubes and add to the pot.
- Cook for 20min in pressure cooker or 1 hour in normal cooker.
- Finally add salt and chopped spring onions.
Like other pork-based soups, the ribs are simmered until tender, creating a rich, savory soup. The lotus adds a nice flowery aroma, so the soup feels refreshing and light. After braising, the lotus root will be very tender and lose its crispness, becoming starchy and reminiscent of taro root. We often used the radish (white carrot) with pork ribs for soup and the orange carrots for ABC soup. Have been sick for these few days which makes me even crave for more of such soupy affairs to keep the body warm.
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