How to make winter melon, mung bean and pork ribs soup

Mung beans have the effect of relieving heat, and eating mung beans regularly can detoxify. Have you ever eaten mung bean and winter melon soup? It is a very nutritious dish. Let me tell you how to make it.

Winter melon, mung bean and pork ribs soup ingredients:

One pound of pork ribs, cut into pieces, one and a half pounds of winter melon, cut into slices about one centimeter thick, half an ounce of green onion, tied into a knot, a piece of old ginger, smashed with a knife, about twenty peppercorns, two spoons of rice wine, and an appropriate amount of salt.

Seasoning: cooking wine salt

1. Soak mung beans in water for 3 hours in advance

2. Peel and slice the winter melon and slice the ginger for later use

3. Rinse the ribs with clean water and blanch them in cold water. Add ginger slices to the water and skim off the foam.

4. Change the water and put the blanched ribs in. Add a little cooking wine and boil over high heat.

5. Pour in the soaked mung beans, bring to a boil and simmer over low heat for 40 minutes

6. Pour in the sliced ​​winter melon, season with salt, cook over high heat for 5 minutes, and simmer for 5 minutes.

Small nagging:

1. When blanching the ribs, cold water is better than boiling water. Put the ribs in cold water and heat it slowly to remove the blood from the ribs.

2. Soak the mung beans in advance to make them easier to cook

3. Cut the winter melon into thin slices so that it is easier to cook. You don't have to cook the winter melon too thoroughly before turning off the heat. You can turn off the heat halfway and simmer it with the residual heat. I personally feel that overripe winter melon tastes bad.

4. Winter melon and mung beans can clear away heat. The pork ribs soup with mung beans has a different flavor. The soup is fresh and not greasy at all, and the taste is very refreshing.