Spare ribs soup(ku jin gan lai pai gu tang )

Spare ribs soup

Introduction:

"In summer, the weather is getting hotter and hotter. It's helpful to eat bitter food properly. Momordica charantia contains alkaloids, which have the effects of diuresis and blood circulation, anti-inflammatory and antipyretic, Qingxin Mingmu, Picroside and bitter element can enhance appetite, invigorate spleen and appetizer, and Momordica charantia also has good hypoglycemic effect

Production steps:

Step 1: get the ingredients ready

Step 2: add water to the pot, add ginger slices and cooking wine, blanch the spareribs, wash and set aside.

Step 3: put the cleaned spareribs into the pot again, add appropriate amount of water, bring to a boil over high heat, simmer over low heat for 30-40 minutes.

Step 4: wash the balsam pear, remove the flesh and seeds, cut into four cubes, scald with boiling water for 10 minutes to remove part of the bitterness (of course, if you are not afraid of the bitterness, you can directly cut into pieces and put them into the cooked spareribs), and then cook them for another 20 minutes. When they are soft and rotten, add salt and monosodium glutamate to flavor them.

Materials required:

Pork ribs: 200g

Balsam pear: Half Root

Ginger: right amount

Salt: right amount

Cooking wine: moderate

MSG: right amount

Note: balsam pear cold, a time should not eat too much, the average person each time to eat 80 grams is appropriate. Balsam pear had better not eat on an empty stomach, easy to damage the spleen and stomach.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Ku Jin Gan Lai Pai Gu Tang