Bitter Melon Pork Bone Soup

The nutritional value of bitter melon and pork bone soup is very high, and it is of great help to people in the period of bone development. However, there are still certain requirements when making it. For example, all the blood foam in the bones must be removed cleanly to prevent a certain fishy smell when eating. In addition, the pork bones must be smashed open so that it can make it more flavorful.

Step 1: Put the bones in warm water and use a rag to clean each bone, especially the blood foam and impurities in the bone seams.

Step 2: Chop the bone into two pieces, put them into a pot (I use a casserole here), add onion and ginger, and then add cold water. It is best to add enough cold water at one time.

Step 3: Bring to a boil over high heat, skim off the foam (may need to skim 1-2 times depending on the quality of the meat), then turn to low heat and simmer slowly.

Step 4: After skimming off the foam (depending on the quality of the meat, you may need to skim 1-2 times), turn to low heat and simmer, then pour in an appropriate amount of rice wine, about 50K. [1]

Method 2

1. Crush the pork bones and fry them with lithospermum officinale for 40 minutes. Remove the residue and keep the juice to make lithospermum officinale and pork bone juice.

2. Mix the broth and comfrey pork bone juice and boil for 5 minutes. Crack the eggs one by one and put them into the pot (discard the shells). When the eggs are cooked, add soy sauce, fine salt, MSG and other seasonings.

Method 3

1. Add a little oil and chopped green onion and ginger, starting with the white part of the green onion.

2. Soak the bones in blood water, wash them, and stir-fry them in a pan.

3. Add rice wine.

4. Take a casserole, add excess bones and green onions and ginger after the water boils, and remove the blood after boiling.

5. Add ginkgo nuts and cook together.

6. Add carrots and cook until the bones are soft, then season with salt.

1. Pick it up and smell it first. Use your nose to smell whether there is any strange smell, because fresh meat does not have any bad smell, it just has a little meaty smell.

2. Look at the color. If the bone is a little white and bloodless, it means it is not fresh.

3. It feels sticky to the touch. If it is sticky, it is not fresh.

4. Press the bones with your fingers. If you press hard, the meat on the bones will quickly return to its original shape. If it becomes limp, the quality of the meat is poor. Touch the surface of the bones with your hands. The surface should be a little dry or slightly moist and not sticky. If it's sticky, it's not fresh. The meat feels firm when touched by hand.

5. Choose pork bones that are big at both ends and small in the middle. Don’t choose those that are flat on both sides because they have no bone marrow. Also, be careful not to choose those with too much meat.