Bitter Melon Pork Rib and Soybean Soup

Taste: original flavor; Cooking method: boiling; Time-consuming: several hours; Difficulty: advanced.

Detailed Steps for Cooking Bitter Melon Pork Rib and Soybean Soup

Put the thawed pork ribs in a large bowl, add enough water to cover them, add 1/2 tablespoon of salt, stir slightly, let it sit for 20 minutes, and use salt water to remove the frozen taste and blood water.

It is best to first simmer the difficult-to-cook ingredients in a pressure cooker, add dried cucumber, soybeans, and jujube to the pot, and pressurize for 20 minutes.

Rinse the pork ribs and cut them into pieces between the bones. Put them in a pot of cold water, add 5 slices of ginger, and bring to a boil over medium-high heat.

Boil until large foam appears, remove the pork ribs and rinse with hot water for later use.

After the ingredients in the pressure cooker are cooked, pour them all into a clay pot, add the pork ribs and 5 slices of ginger.

Turn up the heat, and after the water boils, reduce to low heat and simmer for about 30-40 minutes until the pork ribs are tender and flavorful.

Then cut the bitter melon into large pieces, leaving the mature seeds and not digging out the immature ones, and put them in the pot. Bring the soup to a boil, cover the pot, and simmer over medium-low heat for 10-15 minutes until the bitter melon turns yellow and the soup is ready. Add a little salt to taste before serving.