【Bitter Melon and Mushroom Bone Soup】
Overview
I don’t remember at what age I fell in love with bitter melon soup. Many people either don’t drink it, or they only drink soup and don’t eat the stewed bitter melon. But I love both, but the prerequisite is the bitter melon soup with pickles and garlic. And the bitter melon must be boiled until it is thoroughly cooked. It has a melt-in-the-mouth texture. The taste will definitely make people who dare not eat bitter melon praise it with both hands~
Tags
Ingredients
Steps
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Cut the soup bones into pieces, blanch them to remove the blood, drain them and drain them. Wash the bitter melon with running water, cut it in half and then cut it into diagonal pieces. Do not cut the bitter melon into too small pieces
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Pour the bitter melon pieces into a clean pot and add the garlic. Wash the garlic and add it directly without peeling it. Bitter melon is cold in nature and adding garlic can neutralize it. This should be the cooking method in Chaoshan area. We have been drinking it this way since we were young. The taste of garlic without adding ginger slices is particularly good. It is recommended to try
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Add an appropriate amount of water to the pot. Wash the yam medicine with water and add it. You can buy it in ordinary pharmacies. Remove the stems of the mushrooms in advance, soak them in water and soak them. Wash them and add them to the pot
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Bring the ingredients in the pot to a boil over high heat, then simmer over low heat for 1-2 hours. Soak the pickles in water, squeeze out the water, rinse with water, reduce the saltiness and add in,
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After simmering for a while, test the taste. If the taste is light, add a little salt.
