How to make night-scented lily, wax gourd and lean meat soup

When we were young, our mother was around and we thought cooking was easy. When we grew up and went out on our own, we found that cooking was really difficult. But eating out for a long time is really unhealthy. So, for yourself and your family, you should acquire cooking skills. Now let me teach you how to make night-scented lily, winter melon and lean meat soup.

1.1 Cut the winter melon into pieces, slice the lean meat, marinate with a little salt, chicken powder, cornstarch, and light soy sauce, and flatten the ginger and garlic for later use.

2.2 Wash the tuberose and set aside. I use 4 taels, which is a bit too much.

3.1 Add winter melon cubes after the water boils.

4.2 Heat a little oil in a pan, sauté ginger and garlic, then pour in water and bring to a boil.

5. When the water with the winter melon cubes boils, add the lean meat slices.

6. After the winter melon and lean meat soup starts to boil, add the night-scented lilies, cover the pot and wait for the soup to boil again.

7. When the soup boils again, turn off the heat and serve.

Night-scented lily, wax gourd and lean meat soup may seem complicated, but if you actually try it, you’ll find it’s not difficult at all. The key is that you must master the specific steps and methods before you do it.