This is the sweetest and most delicious Bitter Melon and Spareribs Soup I have ever tasted. Mastering these two techniques well, bitter gourds don’t taste bitter either. Those who enjoy eating bitter gourds but are afraid of them can give it a try!
Bitter Melon and Spareribs Soup
- 1 rice cooker
- 1 Momordica charantia
- 1 Ribs
- half bowl soy
- 1 scallops
- Appropriate amount clear water
- Appropriate amount Salt
- Prepare the ingredients first. Soak soybeans and scallops in water separately for later use.
- Rinse the pork ribs and blanch them for later use.
- This step is the key if you want the bitter gourd to not taste bitter. Cut the bitter gourd in half, use a spoon to scrape off the naan inside the bitter gourd, and try to clean it as much as possible, this is one of the keys. Then pour a little salt into the melon grooves, and rub them back and forth evenly, so that the whole melon and naan should be rubbed in place, which is the second key. Rub it for about 2-3 minutes, and then rinse it off with water. The bitter gourd produced in this way will not taste bitter.
- Fill the soup pot with enough water, add soybeans, scallops, pork ribs, and bitter gourd pieces cut into 2 cm wide, bring to a boil over high heat, then turn to medium heat and simmer for 1 hour.
- After 1 hour, turn off the heat and add some salt to taste.
- A pot of bitter gourd pork ribs soup with a sweet and delicious taste, thick but not greasy, and the function of reducing fire is ready.