An indispensable delicacy in winter-----Big Bone Stewed Winter Melon
Overview
Pork bones contain calcium, phosphorus, iron and other elements. The protein and heat generated are also higher than that of pork. The spinal cord bones are also rich in nutrients. Their rich nutrition and rich taste make them a good choice for making soup. It is better to choose pork bones from pigs with a long growth period, and have lean meat to increase the meaty flavor of the soup. Winter melon is cold in nature, and its flesh and pulp have diuretic, heat-clearing, phlegm-resolving, and thirst-quenching effects. It can also treat edema, phlegm, asthma, summer heat, and hemorrhoids. If you boil winter melon with the skin on and drink it in soup, it can reduce swelling, diuresis, clear away heat and relieve summer heat. Although winter melon is best eaten in summer, it is also good to have a bowl of winter melon soup on days when the weather is not cold yet and the heat is too hot. It can absorb the greasiness of pork bones.
Tags
Ingredients
Steps
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Soak the pork bones in water for several hours, changing the water in between.
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All seasonings (except salt, soy sauce and cinnamon) are wrapped in gauze. Cut green onions into small sections.
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Put enough water in the casserole and add the seasoning packet.
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Add the ribs.
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Bring to a boil over high heat, skim off the foam, add cinnamon for 10 minutes and remove. Add a small amount of light soy sauce to enhance the flavor and turn to low heat for about 40 minutes. If you like a lighter soup, you can skip the light soy sauce.
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Peel the winter melon and cut into pieces.
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Peel the winter melon and cut into pieces.
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Add the winter melon and continue for 20 minutes.
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After simmering, season with salt according to personal taste.
