Rib meat and winter melon soup recipe

We often see food shows on TV and make ourselves envious. Here is how to make rib meat and winter melon soup. Prepare the ingredients and start making it.

1. Peel the winter melon, remove the pulp and slice it. Boil hot water in a pot, blanch the winter melon for 1 and a half minutes, remove and set aside

2. Cut the ribs (pork belly, which is fat and lean. The skin is already peeled when you buy it, but you can leave it on, depending on your preference) into chunks about 2-3cm wide. Also blanch in the pot and set aside.

3. Pour half a pot of cold water into the soup pot, add the blanched meat, scallion segments, ginger slices, cooking wine, 5g salt, bring to a boil over high heat, and continue to cook over high heat for 5 minutes.

4. Pour in the winter melon, use chopsticks to take out the scallion segments and ginger slices, cook over high heat for 2 minutes, then simmer over low heat for 20 minutes, then taste for saltiness and add salt for the second time.

5. After adding salt, cook over high heat for 1 minute, turn off the heat and serve.

Seeing this, don’t be scared by the recipe of the ribs and winter melon soup introduced above. Although the process is a bit longer, it is very coherent when actually done. So just do it while it is still fresh in your memory.