Edamame, winter melon and pork ribs soup

Overview

Winter melon is a good food in summer. It has the functions of clearing away heat and reducing phlegm, reducing swelling and promoting dampness. I have seen some gourmets cooking winter melon without peeling it. Indeed, the rind of winter melon is a good thing. It contains richer nutrients. It not only has health care value, but also has medicinal value. It can clear away heat, diuresis and reduce swelling. Of course, we are used to peeling and cooking. In addition, the ribs are more nutritious and more delicious.

Tags

• hot dishes
• soups
• common dishes
• soup
• fujian cuisine
• old man
• dinner with friends
• winter recipes
• lunch
• edamame
• ginger
• small rows
• winter melon
• salt
• vegetable oil

Ingredients

Steps

1. 1 Ingredients picture

   

2. 2 Soak the short ribs in water until they turn bloody

   

3. 3 Peel the winter melon and peel the flesh from the edamame

   

4. 4 Cut the winter melon into cubes and cut the ginger into random pieces. (There is a lot of lean meat in the short ribs, so I cut off some fried baby vegetables)

   

5. 5 Blanch a small amount of shredded ginger in cold water

   

6. 6 Take out the short ribs and set aside

   

7. 7 Put about a spoonful of oil in the pot

   

8. 8 Lower winter melon

   

9. 9 Edamame beans

   

10. 10 Fry until edamame changes color, add short ribs

    

11. 11 Add appropriate amount of boiling water and ginger

    

12. 12 Cook over high heat until the winter melon is cooked, add appropriate amount of salt

    

13. 13 Turn off the heat and put into a bowl